{"title":"Wine","description":"\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003eđŸ›« SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e","products":[{"product_id":"dinamo-nucleo-2-trebbiano-umbria-it-2019-1000ml","title":"Dinamo - 'Nucleo 2' - Trebbiano - Umbria, IT - 2019 - 1000ml","description":"Nucleo 2 Bianco (Liters)\n100% Trebbiano (Toscano) direct press. Spontaneous fermentation, aged in stainless steel. No added sulfur and no filtering or fining.\n\n---\nThe “Dinamo” project is an exciting nod to the historic peasant wines of Umbria, in a collaboration between Danilo Nofrini with his children Rachele and Simone, and Danilo Marcucci. After more than 40 years of making wine, Danilo Marcucci wanted to embrace the kind of wines that he used to make as a child with his grandfather. Together, in the highest vineyards around Lake Trasimeno, the Nofrinis and Marcucci have succeeded in creating an agricultural program that aims at wines that are pure and natural, with high nutritional and energy values that go beyond fashions, trends and judgements. Wines born of the land, and of a simple story from the humble and reserved people of the Umbrian countryside. \n\n“I made the first wine with my grandfather. My snack was homemade bread dipped in wine and a little sugar. It was 1976 and the wine was natural and still had a high daily food value and was an important source of energy for everyone, especially those who had to face the heavy days of farm work .... the body and then the mind. An inspiring idea to jump back to rediscover my origins thanks to the strength of all that I have built up to now in natural wine \"\n\\- D.M\n\nDinamo “energy” wines are inspired by the work of Antonio Pacinotti, an Italian physicist who invented the Dinamo (or “Dynamo”) in 1860, a direct-current generator using a simple mechanism, or as Danilo says - “a living, renewable, pure and clean energy”. These wines transparently express the clay and calcium-rich alluvial soils of Lake Trasimeno, and many of them celebrating the local red grape, Gamay del Trasimeno (a historic mis-named variety of Grenache). \n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423067304097,"sku":"00071352","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0052.jpg?v=1601096905"},{"product_id":"scholium-project-1mn-cinsault-bechtold-ranch-lodi-ca-2017","title":"Scholium Project - '1MN' - Cinsault - Bechtold Ranch, Lodi, CA - 2017","description":"100% Cinsault from vines planted on their own roots 140 years ago in the middle of Lodi\nSuperb! This release is the pinnacle of this wine. We feel that we have never experienced a similar conjunction of absolute grace and power. Like the Prince, it is lighter in color than usual. But it is also lighter in body-- the wine is weightless and has the agility of ballet dancer. Yet it is utterly complex and long. It is a perfect example of how lightness in a red wine is not necessarily at the expense of power or depth-- and, even more important to us-- how power need not interfere with transparency and grace.\n\n100% whole-cluster; fermented in puncheon with the Courier protocol of undisturbed floating cap, for nearly 4 weeks. Then aged without interference or intervention for 12 months in neutral oak. In spite of its lightness, the wine will age well and long. Think not Lodi, but Volnay.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423068188833,"sku":"00071454","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0094.jpg?v=1601096918"},{"product_id":"bodegas-blancher-capdevilla-pujol-cava-cava-penedes-catalonia-es-nv","title":"Bodegas Blancher - 'Capdevilla Pujol Cava' - Cava - Penedes, Catalonia, ES - NV","description":"\u003cp\u003eCapdevila Pujol Reserva Brut Nature bears the name of the founder of the cavas, Mr. Antoni Capdevila Pujol (1907-1064).\u003c\/p\u003e\n\u003cp\u003eIt is a tribute from the CarbĂł family to its founder.\u003c\/p\u003e\n\u003cp\u003eD.O. CAVA\u003c\/p\u003e\n\u003cp\u003eType: Brut Nature\u003c\/p\u003e\n\u003cp\u003eGrape Varietals: Xarel.lo, Macabeo and Parellada\u003c\/p\u003e\n\u003cp\u003eAging: More than 20 months\u003c\/p\u003e\n\u003cp\u003e“We control the grapes from the vineyard in order to guarantee the highest quality.”\u003c\/p\u003e\n\u003cp\u003eAll generations of the Cavas Blancher family have adhered to this philosophy, adopted by our founder, ANTONIO CAPDEVILA PUJOL.\u003c\/p\u003e\n\u003cp\u003eWe consider controlling the vineyards essential - it allows us to certify the quality and production of the grapes.\u003c\/p\u003e\n\u003cp\u003eFor this reason, we control the entire vineyard process, from planting through production. We vinify in separate parcels (terroirs), so that our products are fully traceable. For many years, more than 90% of our harvests come from the same vineyards, so we can guarantee the quality of our products and ensure a consistent taste. All the grapes used to produce our wines and cavas have been pressed and fermented in our winery in the center of Sant Sadurni d'Anoia.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423069171873,"sku":"00071315","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0131.jpg?v=1601096929"},{"product_id":"olivier-pithon-mon-ptit-pithon-rose-rose-of-grenache-cotes-catalanes-languedoc-fr-2019","title":"Olivier Pithon - 'Mon P'tit Pithon RosĂ©' - RosĂ© of Grenache - CĂŽtes Catalanes, Languedoc, FR - 2019","description":"This exciting 9-hectare domaine is situated adjacent to the great Domaine Gauby in the village of Calce in the Roussillon region of the Languedoc. Olivier Pithon is orginally from a wine making family from Anjou in the Loire and after spending some time in Bordeaux decided to settle in Calce in 2000 after being introduced to Gerard Gauby by his brother, Jo, a wine maker from Layon. The vines are grown strictly according to biodynamic principles and they are superb – elegant, complex reds; delicate, floral whites.\nOlivier has one main driving force for his work. “I’ve had only one desire: to give everything to my vines so that then they give it back in their grapes and in my wine. You must be proud and put your guts, your sweat, your love, your desires, your joy and your dreams into your wine.” This is the spirit along with the unique terroir of Domain Olivier Pithon that give his wines their quality and uniqueness.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423071465633,"sku":"00071435","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0220.jpg?v=1601096950"},{"product_id":"tiago-teles-raiz-loureiro-bairrada-pt-2018","title":"Tiago Teles - 'Raiz' - Loureiro - Bairrada, PT - 2018","description":"Bairrada Branco, \"Raiz”\n100% Loureiro\nFrom the same vines as the ‘Raiz’, the grapes are hand-harvested in mid-September, not de-stemmed, spend two months in concrete tanks macerating and fermenting, with indigenous yeasts, before being aged on lees for 11 months in concrete tanks. Not fined or filtered.\n\n---\nIt had always been Tiago’s dream to own his own vineyards and find himself through the wine. In 2012 he got the opportunity and, in partnership with his father, began planting himself in the Bairrada. Tiago holds two qualities above all else: freedom and friendship, both gained out of their family’s history and passion for the sea. It is this motivation that leads them to craft wines with ethical relationships, starting with the treatment of the vines all the way down to the final product in the community. In the cellar they aim to allow the wines to make themselves, setting aside anything that might distort the true expression of the grapes, while keeping an open mind to new methods that might pop up. Here co-fermentation is typical, without pumping in order to gain greater cohesion in the blends and then followed up by rest in used oak barrels for 6 months. Like their relationship with the sea, they aim to create wines of pleasure.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423084408993,"sku":"00071481","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0068.jpg?v=1601097082"},{"product_id":"bergkloster-cuvee-rot-sankt-laurent-regent-reinhessen-de-2018","title":"Bergkloster - 'CuvĂ©e Rot' - Sankt Laurent, Regent - Reinhessen, DE - 2018","description":"The Bergkloster winery exists since the 18th century, and 120 years ago, the current family took it over and is now in its fourth generation. Jason, the son, has just started making his first line of natural wines. They own 8 hectares and have been farming them organically since 2006. Jason knew very early on he wanted to make wine and decided he will take over the winery at some point. By now he is part of a group of winemakers in Germany which are slowly transforming their parents wineries and changing the winemaking for the better. Let’s see how things will evolve for the next couple of years.\n\nThe grapes for this red wine come from a plot called “Aulerde” which features loess layers, clay marl and a tiny percentage of limestone. The vines are relatively young with about 15 years. After the harvest, they are left for two weeks with their skins to macerate. Once they are pressed, they go for nine months in a mix of oak barrels and stainless steel tanks. It’s a very young and fresh wine with a beautiful violet color and smells a little like a cinnamon bun filled with cherries. A pretty light wine with good acidity, which makes it a very flexible food wine!\n---\nFamily \u0026amp; tradition\nOur Bergkloster winery is located in sun-drenched Wonnegau, the \"land of a thousand hills\". Our Huguenot ancestors made a living from viticulture as early as the 18th century and took over the existing Bergkloster winery 120 years ago. We are now the fourth generation to run the winery. It is part of our philosophy to preserve and cultivate the long tradition and at the same time to be open to innovations.\n\nWe are Paul-Gerhard Groebe (graduate engineer for viticulture and cellar management), Cornelia Groebe and our three children - supported by the senior Anni Groebe.\n\nOur son Jason Groebe finished his apprenticeship in viticulture in the summer of 2013 with excellent results and gained experience in renowned wineries. He then began studying viticulture at the Geisenheim University of Applied Sciences. He is already involved in various areas of the winery and would like to continue it in the future.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423085686945,"sku":"00071312","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0074.jpg?v=1601097096"},{"product_id":"contratto-vermouth-rosso-piemonte-it-nv","title":"Contratto - 'Vermouth Rosso' - Piemonte, IT - NV","description":"\"Founded in 1867, Contratto is Italy's oldest Metodo Classico house. It is based in Canelli, Piedmont and boasts impressive underground cellars and 45 hectares of vines. Giorgio Rivetti of La Spinetta purchased Contratto in 2011, thus adding sparkling wines, vermouths and bitters to his production line. The vines are located in Alta Langa, and some plantings of Pinot Nero extend up to 850 meters above sea level. Contratto makes about 200,000 bottles per year, and this is seriously some of the best sparkling wine found in Italy distinguished by the distinctive Art Deco designs on the bottle. These wines are very impressive.\"\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423087489185,"sku":"00071347","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0170.jpg?v=1601097119"},{"product_id":"miro-vermut-extra-seco-catalunya-es-nv-1000ml","title":"Miro - 'Vermut - Extra Seco' - Catalunya, ES - NV - 1000ml","description":"MIRÓ Extra Dry is a special recipe with very low sugar, a fresher aroma of berry fruits like juniper, clear, clean and soft. The main ingredient to prepare any good cocktail!\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423088963745,"sku":"00071423","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0171.jpg?v=1601097133"},{"product_id":"bott-frigyes-just-enjoy-gewurztraminer-welschriesling-juznoslovenska-sk-2019","title":"Bott Frigyes - 'Just Enjoy' - Gewurztraminer, Welschriesling - JuĆŸnoslovenskĂĄ, SK - 2019","description":"I want everyone to sit on the deck overlooking the Danube River at the Bott Frigyes household and drink wines like this. This is from vineyards planted on the southern side of the MuĆŸla hill and in between the aforementioned Danube river and nearby Hron river. Made by the 3 layered “Hamburger method.” This is basically 10-15% foot trodden, 50% whole cluster, and the rest if destemmed. Kept in these layers, everything is macerated for about 6 days in open vats and just kept moist enough to manage VA and contamination. Gently pressed, everything complete fermentation and ages in neutral oak barrels. Extended lees time is really important for this style as well. Unfined and unfiltered, this is unmistakably GewĂŒrztraminer dominant, but in a juicy, smooth, acid driven and hyper mineral fashion.\n\n---\n“We believe in the outstanding qualities and uniqueness of our region that lies next to the Garam. We would like for our wines to help the wine region reestablish its position on the European wine map.”—Bott Frigyes\n\nThe People\nAfter WWI, Hungary lost around 71% of its territory to Romania, Ukraine, Czechoslovakia (Slovakia), Yugoslavia (Slovenia, Croatia, Serbia) and Austria. Over 3 million ethnic Hungarians found themselves outside of Hungary with significant outcome on the grapes and traditions that never stopped or are now coming back to life beyond the present day borders of Hungary. On the southern slopes of the MuĆŸsla Hills in Slovakia surrounded by the river Garam, Danube and the Ipoly rivers, is one such example: Bott Frigyes.\n\nEven the neighboring village of BĂ©la is where Judit and JĂłzsef BodĂł of Bott Pince began their winemaking career (ethnically Hungarian but born in Slovakia) before moving to Tokaj. Long story short, a whole bunch of things all came together with Bott Frigyes coupled with great farming, honest winemaking, and delicious wines.\n\nVineyards\nBott and his son Frici cultivate 10 hectares of vineyards next to the River Garam, at 250 metres above sea level. They are growing Furmint, HĂĄrslevelƱ (Lipovina in Slovakia), Juhfark, KĂ©kfrankos, Kadarka (cuttings are incidentally from Balla GĂ©za in Romania who is also ethnically Hungarian), Tramini, Pinot Blanc, Sauvignon Blanc, Pinot Noir, Riesling, SĂĄrfahĂ©r and Olaszrizling. The soil is clay on top of volcanic bedrock, which is also rich in limestone and minerals.\n\nWinemaking\nThe winemaking is certainly structured in terms of technique, although all fermentations are native, there’s zero temperature control, longer lees aging, natural settling, all oak barrel (some amphora), and bottling unfined and unfiltered with a small amount of SO2 at bottling as the only addition. For the reds, they do use the “Hamberger” method which is essentially alternating layers of whole cluster (foot stomped), topped with whole cluster, then topped with a destemmed and hand crushed layer. This achieves a semi-carbonic quality to the wines without developing too much of the banana or bubble gum often associated with carbonic. For the skin contact whites, it’s often no more than a week, and they are careful to keep it worked over to prevent VA and other flaws. The winemaking overall is tied to tradition but with a nod to modern hygiene in the cellar.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36432862347425,"sku":"00071577","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0328-hdr.jpg?v=1601165903"},{"product_id":"contratto-vermouth-rosso-americano-piemonte-it-nv","title":"Contratto - 'Vermouth Rosso Americano' - Piemonte, IT - NV","description":"The first Contratto Vermouth recipes date back to the 1890s. They were the base for a Vermouth that was only consumed locally. In the 1920s, the Vermouth production was extended and recipes were modified. Most of the Vermouth was exported as Vermouth became the drink of the epoch. Contratto Vermouth di Torino was the “in” drink in the 1930s, allowing the winery an annual production of 100,000 bottles. Today, with recipes older than 100 years and passed on through the generations, Contratto’s full lineup includes, Vermouth Bianco, Vermouth Rosso, Americano Rosso, Contratto Bitter \u0026amp; Aperitif, and Fernet. For the first time again since the 60s, Contratto is making all classic apertivi and digestivi.\nTorino’s sweeter, more bitter relative never tasted so good! While similar to Vermouth Rosso, Contratto’s Americano Rosso has 20g\/L more sugar than the vermouth, lower alcohol content and three times the wormwood. Americano is the perfect choice for mixing with a spirit that is above 90 proof to provide a light, sweet balance of sugar and acid.\n---\n\"Founded in 1867, Contratto is Italy's oldest Metodo Classico house. It is based in Canelli, Piedmont and boasts impressive underground cellars and 45 hectares of vines. Giorgio Rivetti of La Spinetta purchased Contratto in 2011, thus adding sparkling wines, vermouths and bitters to his production line. The vines are located in Alta Langa, and some plantings of Pinot Nero extend up to 850 meters above sea level. Contratto makes about 200,000 bottles per year, and this is seriously some of the best sparkling wine found in Italy distinguished by the distinctive Art Deco designs on the bottle. These wines are very impressive.\"\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36463928672417,"sku":"00071593","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/americano-contratto-2-247x350.jpg?v=1601331852"},{"product_id":"bichi-rosa-rose-of-san-antonio-de-las-minas-baja-california-mx-2019","title":"Bichi - 'Rosa' - RosĂ© of San Antonio de las Minas, Baja California, MX - 2019","description":"Rosa comes from a dry-farmed 20ha vineyard comprised of a mysterious grape variety that remains unidentified. The farmer says it could be Dolcetto, the TĂ©llez family thinks maybe Cariñena due to it's sharp acidity, no one is quite sure and perhaps it doesn't really matter as this wine shows its place beautifully. The head-pruned, own-rooted vines are planted close to the Pacific Ocean in the area of San Antonio de las Minas in Ensenada, Baja Norte. The grapes were harvested by hand, de-stemmed and fermented and raised in steel tank, then bottled without fining or filtration and only 20 ppm of added SO2. This is a refreshing Pacific-inflected rosĂ© wine, perfect for Baja-style fish tacos, camarones a la plancha, or just sharing with friends on the patio.\n\nMexico has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s, before both Chile and Argentina, and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography. Bichi was founded in 2014 by the TĂ©llez family, who moved to Baja from neighboring Sonora, hence the name Bichi, which means “naked” in the Sonoran Yaqui dialect. Noel is continuing to grow and learn and is regularly seeking out new vineyards and evolving the Bichi winemaking style. They are producing amazingly fresh and energetic wines from very old, recently recovered vineyards of MisiĂłn (aka ListĂĄn Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo and Carinena, among other varieties. Based at the TĂ©llez family ranch in Tecate, just over the border from California, Bichi farms 10 hectares of their own Tecate vineyards biodynamically and collaborates with a growing family of organic farmers working vineyard land in Tecate and around San Antonio de las Minas (Valle de Guadalupe). The majority of the vines are head-trained and all are dry-farmed, hand-harvested, fermented with native yeast, and aged in neutral barrel or vat so that the emphasis is on each wine’s Mexican terruño. \n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36664058380449,"sku":"00071621","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0025-2.jpg?v=1602640335"},{"product_id":"cappelletti-americano-rosso-il-specialino-trento-it","title":"Cappelletti - Americano Rosso - \"il Specialino\" - Trento, IT","description":"\u003cp\u003ePRODUCT NOTES: While popular today throughout Italy, the \"Spritz\", a drink combination of this red aperitif with a sparkling wine and\/or soda and a slice of orange, shares a history with Cappelletti in the Triveneto. \u003c\/p\u003e\n\u003cp\u003eCappelletti, the venerable 4th generation creator of this product and numerous other aperitivi and amari, is situated in the heart of the Dolomites near Trento. Legend has it that during the time of WWI, soldiers of the Austrian Empire would order the spritz to enliven and add depth to the local bubbly. This soon became a specialty of the region. \u003c\/p\u003e\n\u003cp\u003eIndeed the the Aperitivo Cappelletti is also called \"Specialino\" and may be the oldest of its style still in production. It offers a vibrant and flavorful profile, complimented by bitter undertones on a traditional wine base. Tasting Notes: Pleasant dry finish from a traditional wine base, Yields a less sweet, more balanced Negroni or Americano.\u003c\/p\u003e\n\u003cp\u003eDid You Know? - The story of the “Spritz” we commonly see in Italy today shares a history with Cappelletti in the Triveneto. This drink is most typically a combination of a red bitter with wine, soda, and a slice of orange. Cappelletti is a true ace for wine-and-beer licensees.\u003c\/p\u003e\n\u003cp\u003eA Spritz ramps up the appetite at lower pour-cost than wine-by-the-glass. For beer bars, Cappelletti combines well with French farmhouse ales or Radler-type beers for intense refreshment. The acidity from Cappelletti’s wine base makes a Negroni drier, and more drying, on the palate, which stimulates the appetite and promotes food and wine sales.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36709809586337,"sku":"00071638","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/SatelliteSB-398.jpg?v=1648080656"},{"product_id":"cocchi-americano-rosa-asti-piemonte-it","title":"Cocchi - Americano Rosa - Asti, Piemonte, IT","description":"Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.\nThe name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.\nProduced according to Giulio Cocchi original recipe, Cocchi Americano is recognized in Asti as the aperitif par excellence – a real piece of history of our town.\nOn its label the original futurist rooster designed in the 30’s and representing his aperitif function (“it awakes the appetite”) as well as one of the symbols of the town of Asti.\nDuring its history, Cocchi has produced some variants to its Aperitivo Americano. The most recent is Cocchi Rosa produced with a base of red wines of Piedmont to which herbs and spices extracts are added, in particular gentian, cinchona, citrus zests and rose petals.\nCocchi Rosa name reminds us that it’s produced with red wines, from which it derives its colour and wild rose notes. Refined with natural extracts of flowers and spices, in particular gentian, cinchona and citrus as per the Americano Bianco but with the addition of saffron, vanilla and rose petals. Its beautiful red colour is completely natural and derives from the wine.\n\n## HOW TO DRINK IT\nThe classic version foresees a cocktail glass with ice cubes, a spray of soda and a zest of rose grapefruit.\nSoda can be pleasantly replaced with ginger beer, lemon soda and tonic water.\nIn its spritz version, Cocchi Rosa is mixed with Brachetto wine and a zest of rose grapefruit or lemon. Garnish it with rosemary.\nThe combination with spirits such as gin, vodka and mescal is particularly positive. Cocchi Rosa is a perfect ingredient for the new trend of “low octane” cocktails, with a low alcohol content.\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36784058106017,"sku":"00071639","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0427-hdr.jpg?v=1603491807"},{"product_id":"didier-montchovet-pinot-noir-bourgogne-rouge-burgundy-fr-2017","title":"Didier Montchovet - Pinot Noir - Bourgogne Rouge, Burgundy, FR - 2017","description":"\u003cp\u003eAge of Vines: 50 years\u003c\/p\u003e\n\u003cp\u003eYields: 35 hl\/ha\u003c\/p\u003e\n\u003cp\u003eSoil: Clay and limestone\u003c\/p\u003e\n\u003cp\u003eVarieties: Pinot Noir\u003c\/p\u003e\n\u003cp\u003eVinification: Grapes are harvested by hand.\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in barrels for 6 months then assembled in tanks.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eDidier Montchovet created his biodynamic vineyard in ’84.\u003c\/p\u003e\n\u003cp\u003eHe leased a modest half a hectare not too far from Pommard, where he five years later added an additional two and a half more hectares that enabled him to begin making wine under his own name.\u003c\/p\u003e\n\u003cp\u003eIn ’90 Didier sold his first bottling, today Didier works 9.2-hectares of biodynamic vines near the village of Bouze-les-Beaune, which is approximately 4-kilometers northwest of Beaune.\u003c\/p\u003e\n\u003cp\u003eThe cellar was conceived to make maximum use of gravity, as a result, no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring and summer.\u003c\/p\u003e\n\u003cp\u003eDidier is committed to making outstanding Biodynamic wines and the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker and nature.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36849219305633,"sku":"00071655","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0044-2.jpg?v=1604099092"},{"product_id":"meinklang-prosa-zweigelt-blaufrankisch-sankt-laurent-seewinkel-neusiedlersee-at-2019","title":"Meinklang - 'Prosa' - Zweigelt, BlaufrĂ€nkisch, Sankt Laurent - Seewinkel, Neusiedlersee, AT - 2019","description":"Juicy and uncomplicated, prose stands for liquid affirmation of life and carefree drinking fun without losing seriousness.\nAnimated by distinctive light berry fruit and fine herbaceous spice, Prosa's teasing perlage tickles the palate with a wink and celebrates the lightness of being in an invigoratingly fresh way.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36849603281057,"sku":"00071663","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0042-2.jpg?v=1604105310"},{"product_id":"chateau-plaisance-penavayre-negret-pounjut-fronton-sw-fr-2019","title":"Chateau Plaisance Penavayre - Negret Pounjut - Fronton, SW, FR - 2019","description":"Since the 1870’s, the PĂ©navayre’s have been growing vines in Vacquiers, dividing their time between winemaking, livestock and fruit trees. In 1991, Marc Penavayre, oenologist and graduate of the ENITA agricultural engineering school, took over after his father Louis. He expanded the family domaine from 7 to 30 hectares, planted with Negrette (60%), Syrah (25%), Cabernet Franc (5%), Cabernet Sauvignon (5%) and Gamay (5%). The estate’s wines are fine ambassadors for the Negrette variety.\nNegrette is thought to have originated in Iraq. Today, it is found in the Tarn Valley—which covers the Gaillac and Fronton appellations—where it has been grown for over 2,000 years. Texts from the 6th century mention a dark grape called the Mavro (‘black’ in Greek) cultivated in the region. Much later, in the 12th century, records exist of a variety called ‘Negret’. In time, the Negrette took root in the dĂ©partements of Haute-Garonne and Tarn-et-Garonne. It is also found in Charentes, VendĂ©e and on the Ile de RĂ©, where it is called the ‘RagoĂ»tant’ or ‘Petit Noir’. Several wineries cultivate the Negrette in California, where it is sometimes called ‘Pinot Saint George’ or ‘California Pinot Noir’.\nThe Negrette breaks bud early, has lots of color and is not very acidic. It gives a very broad palette of aromas including violet, black fruit and liquorice. Depending on the terroir and viticultural methods used, the Negrette produces supple, fruity, easy-drinking wines or very powerful, full-bodied, well-balanced wines.\nViticulture\/vinification: The vineyards are on old, highly eroded alluvial terraces of the Tarn at an elevation of 220 metres, lying atop the limestone and clay basement of the south-west basin. The alluvial layer of stones, sand and silt varies in thickness with the elevation and slope. The vines thus penetrate the clay bed to different depths, producing a range of well-differentiated wines marked by their terroir.\nChĂąteau Plaisance is certified organic since 2011. The vines are worked in harmony with the terroir, eschewing fertilizers or weedkillers in favor of natural products. Grapes are harvested ripe and healthy, then hand-sorted before vinification, which is geared to expressing the essence of grape and soil, using only native wild yeasts. The wines are neither fined nor filtered. The wines are vegan.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37590026158276,"sku":"00071712","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0496-hdr.jpg?v=1605665465"},{"product_id":"whitcraft-pence-ranch-vineyard-la-lie-fine-gamay-santa-rita-hills-santa-barbara-county-ca-2019","title":"Whitcraft - 'Pence Ranch Vineyard - la Lie Fine' - Gamay - Santa Rita Hills, Santa Barbara County, CA - 2019","description":"If you know, you know. This is some super rare juice without equal. JOYOUS WINE FOR THE SEASON!\n\nAll organically grown at Pence Ranch.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37600264487108,"sku":"00071719","price":56.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0538-hdr.jpg?v=1605821305"},{"product_id":"t-w-hollister-oso-de-oro-dry-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Dry Vermouth' - Santa Barbara County, CA - NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade from quality white wine, this vermouth is macerated with a unique blend of 12 botanical ingredients, including orange peel, chamomile, and rosehip. Fruit-forward and floral, this dry style of vermouth is enhance by the subtle herbal notes with a long, pleasant finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925326532,"sku":"00071737","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-812.jpg?v=1715975474"},{"product_id":"t-w-hollister-oso-de-oro-red-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Red Vermouth' - Santa Barbara County, CA - NV","description":"We start with white wine, then macerate with a blend of 19 local botanicals, blood orange, chamomile and Hummingbird Sage. Then finish it off with European caramel for that wonderful texture and color.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925359300,"sku":"00071736","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-797.jpg?v=1715975568"},{"product_id":"chartogne-taillet-cuvee-st-anne-merfy-champagne-fr-nv-1","title":"Chartogne Taillet - 'CuvĂ©e St. Anne' - Merfy, Champagne, FR - NV","description":"The NV Brut CuvĂ©e Ste.-Anne is an absolutely stunning Champagne for its complexity, value and soulfulness. Rich and creamy on the palate, with tons of resonance, the CuvĂ©e Ste.-Anne is absolutely impeccable. Dried orchard fruit, spice, pastry, baked apple tart and lemon confit all infuse the CuvĂ©e Ste.-Anne with striking complexity and depth. I can’t think of too many Champagnes that deliver this level of quality for the money. Not surprisingly, I have seen it offered by the glass in a number of top restaurants around the world. Alexandre Chartogne does a fabulous job with this cuvĂ©e. Don’t miss it.\n– Antonio Galloni\n---\n**Chartogne-Taillet (MERFY) **\nThe vineyards of Merfy, seven kilometers north of Reims, lie on the southern slopes of the Massif de Saint-Thierry in the Montagne de Reims. These slopes were planted shortly after the arrival of the Romans and monks of the neighboring Abbey of Saint-Thierry expanded the vineyards in the 7th century. By the 9th century, the vines surrounding the abbey represented the single largest concentration of vines in Champagne and the wines from Merfy earned a great reputation and found their way to the Royal table.\nToday, Chartogne-Taillet remains the only RM producer in the village and under Alexandre Chartogne’s guidance, the wines of Chartogne-Taillet are some of the most sought-after Champagnes being produced. Alexandre worked with Anslem Selosse, who he describes as “my wine father”, returning home in 2006. The first wine that he produced was the 2006 vintage of Les Barres, a very special parcel of ungrafted Meunier, planted in 1952. The soil in this parcel is sand for almost 3 meters before the roots reach the chalk bedrock, allowing the vines “to live in two environments”.\nIn 2007 Alexandre assumed control of the entire estate. In the early years, Alexandre experimented with lots of different vessels for fermentation and elevage, including amphorae and concrete eggs. Watching the wines, vineyards and Alexandre himself evolve over the last 10 years has been extraordinary.\n“When I think back to my ancestors, I think that they knew what they were doing. There was nothing bad in the vineyards and the wines were made in oak. This is my direction after many years of seeing other things and watching the wines develop.” Says\nIn the vineyards, Alexandre does not follow any certifications; his goal is “to respect the soil populations as much as I can”. His work is followed by Claude and Lydia Bourguignon, the two foremost experts on soil microbiology. “I do not use chemicals, herbicides, insecticides 
 and plough half of my vineyards with my horses. Most of the work is made by hand, but 
 no certification.” Sheep and Chickens are used for fertilization and focus is put on the health of the soil as Chartogne believes that the transmission of terroir comes only though careful work in the vineyard. Horses are kept on the property and used for ploughing and a majority of the work in the vineyard is made by hand.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37770425434308,"sku":"00071799","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0730-hdr_641cb71a-c54a-4b51-828d-35dc784614ee.jpg?v=1608680826"},{"product_id":"arratzain-sagardo-naturala-basque-cider-pais-vasco-es-nv","title":"Arratzain - 'Sagardo Naturala' - Basque Cider, PaĂ­s Vasco, ES - NV","description":"\u003cp\u003e**Sagardo Naturala** is made from 20-30 different native Basque apple varieties: 60% for acid, 30% for bitterness, and 10% for sweetness and all certified organic estate trees.\u003c\/p\u003e\n\u003cp\u003eThe pneumatic pressed juice is fermented with wild yeast in stainless steel tanks, then raised in traditional _kupelas_ (large wooden foudres) over the winter. They bottle at the inn with minimal SO2 and no filtration to emphasize the lively apple purity.\u003c\/p\u003e\n\u003cp\u003eThis is a brisk and acid-driven cider with grip and sap – super refreshing and wonderful for summertime barbecues or just chugging at leisure.\u003c\/p\u003e\n\u003cp\u003e--- “Txotx! Txotx!” Everyone chimes in together. It’s late in the evening at one of the Basque country’s typical ciderhouses. Diners leave their spot at large picnic tables to line up at the spout of a Kupela (a large and old wooden foudre) for a splash of sidra. This may happen anywhere from a few to many times throughout the night, with drinkers guzzling down a few fingers of sidra or so at a time. They’ll be eating the typical Basque sideria (cidery) menu of bacalao (salted cod) and grilled chuletĂłn (ribeye), followed by Basque sheep’s milk cheese for dessert.\u003c\/p\u003e\n\u003cp\u003eIt is not uncommon for diners to break out into song or dance after the meal; you will hear traditional Basque songs, and if you are lucky it will be accompanied by an accordion player.\u003c\/p\u003e\n\u003cp\u003eThe Arratzain Inn is no different, they are as traditional as any other sideria in the area, although they stand out for their commitment to organic farming and minimal intervention in the cellar. Their sidras are tart, tangy, and refreshing, due to an utmost respect for detail and quality.   ​\u003c\/p\u003e\n\u003cp\u003eLocated in the Usurbil mountains above San Sebastian, the Arratzain Inn has been home to cider production for nearly 500 years. The planting of apple orchards and cider production in the Basque Country dates back to the 11th century, as does a strong gastronomic tradition which is closely linked to this type of tart and tangy cider.\u003c\/p\u003e\n\u003cp\u003eThe inn and sideria (cidery) has been a part of the Arratzain family for generations, and in 2000, brothers Aitor and JosĂ© Ignacio Lisaso took over all daily operations, managing all aspects of farming for their 3 hectare orchard and when there is time to spare, they welcome guests in their agriturismo, their charming inn above the sideria. With a handful of rooms, guests are able to participate in sidra production if they are there during harvest. \u003c\/p\u003e\n\u003cp\u003eThe Lizaso family received organic certification in 2010 and only work with native Basque apples. They are one of the only siderias in the Basque country using an entirely organic production. All of the tree plantings are carried out by what would be the equivalent of massale selection in the wine world. \u003c\/p\u003e\n\u003cp\u003eThere have been at least 80 varietals documented and the Lizasos are keen to protect these traditional varieties, in an age where more and more of the large cider houses are purchasing apples from outside the region. \u003c\/p\u003e\n\u003cp\u003eSagardo Naturala is made from 20-30 different apple varieties: 60% for acid, 30% for bitterness, and 10% for sweetness. The pneumatic pressed juice is fermented with wild yeast in stainless steel tanks, then raised in traditional kupelas (large wooden foudres) over the winter. They bottle at the inn with minimal SO2 and no filtration to emphasize the lively apple purity.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37770493001924,"sku":"00071801","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0715-hdr.jpg?v=1608682626"},{"product_id":"broc-cellars-love-white-white-blend-love-ranch-madera-county-ca-2020","title":"Broc Cellars - 'Love White' - White Blend - Love Ranch, Madera County, CA - 2019","description":"\u003cp\u003eVARIETIES : **46% Marsanne | 38% Grenache Blanc | 8% Rousanne | 8% Picpoul\u003c\/p\u003e\n\u003cp\u003eLOCATION : **Madera\u003c\/p\u003e\n\u003cp\u003eVINEYARD : **Love Ranch\u003c\/p\u003e\n\u003cp\u003e**ALCOHOL : **11.5%\u003c\/p\u003e\n\u003cp\u003e**TOTAL PRODUCTION : **1121 cases**\u003c\/p\u003e\n\u003cp\u003e ** **WINEMAKER’S NOTES : **The grapes were harvested in August to help preserve their natural acidity. All varieties were fermented separately then aged in neutral French oak barrels with no S02.\u003c\/p\u003e\n\u003cp\u003eBottled in January. Malolactic fermentation was allowed to happen naturally. In 2018 we added Picpoul to the Love White blend – adding more brightness. The Picpoul grapes come from vines that we grafted onto Roussanne vines at Love Ranch a few years ago.\u003c\/p\u003e\n\u003cp\u003eThe cuttings came from Rorick Vineyard. This wine is unfiltered and will contain some sediment. **VITICULTURAL AREA: **Love Ranch is farmed by our friend Oscar Ramos. The vineyard is located 35 miles south of Yosemite National Park in Madera. At 1300 feet in elevation, it is not your normal Central Valley vineyard. The soils are made up of granitic schist. We keep a large amount of leaves on the vines to protect against the heat. The crop is slightly larger to disperse much of the sun’s energy and prevent the sugars from spiking, helping maintain the alcohol below 13%. Love Ranch is CCOF. _At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style._\u003cbr\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37971179012292,"sku":"00071881","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0937-hdr_c8402e53-6bee-4fd9-8449-dbf91ba1d640.jpg?v=1611864170"},{"product_id":"chateau-le-puy-duc-des-nauves-red-blend-francs-cotes-de-bordeaux-fr-2019","title":"Chateau le Puy - 'Duc des Nauves' - Red Blend - Francs Cotes de Bordeaux, FR - 2018","description":"\u003cp\u003eDuc des Nauves:  is certified biodynamic as of the 2015 vintage).\u003c\/p\u003e\n\u003cp\u003ePlanted to 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, the vineyard is situated on the same Asterie-limestone mother rock as those of Le Puy, but at a slightly lower altitude—80 meters above sea level compared to Le Puy’s 110 meters.\u003c\/p\u003e\n\u003cp\u003eThe topsoil is slightly sandier and less clayey here, and it is a bit deeper than at Le Puy—between 1.0 and 1.3 meters. In the cellar, Duc des Nauves is both fermented (spontaneously, of course) and aged in cement, and bottled without filtration after one year. Certified organic\u003c\/p\u003e\n\u003cp\u003e. ---\u003c\/p\u003e\n\u003cp\u003eThe estate is situated on the same plateau as Saint Emilion and Pomerol and sits on the second highest point in the Gironde at 110 meters above sea level (approximately 350 feet). \u003c\/p\u003e\n\u003cp\u003eThe vineyards are planted to a number of red varieties, including Merlot (85%), Cabernet Sauvignon (6%), Cabernet Franc (7%) along with a touch of Malbec and CarmenĂšre\u003c\/p\u003e\n\u003cp\u003e. The exclusive white variety is Semillon. The soil type varies but is principally a mix of clay, silex and limestone, with very high acidity levels. The average age of the vines is 50 years and no synthetic treatments have ever been used at the estate, which is certified biodynamic. Harvest is manual, the grapes are entirely destemmed and the cuvaison is long, continuing for two to four weeks. Only indigenous yeast is utilized, no chapitalisation is done nor is SO2 used during the fermentation. The “elevage” of the Le Puy wines is done according to the lunar rhythm.\u003c\/p\u003e\n\u003cp\u003e The two essential red cuvĂ©es of the estate, “Emilien” and “Barthelemy” are raised in barrel for 24 months. The wines are neither fined nor filtered before bottling. Jean-Pierre Amoreau and his son, Pascal, oversee the vineyards and vinification.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37971179831492,"sku":"00071876","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0928-hdr.jpg?v=1611864176"},{"product_id":"domino-colmeal-red-blend-paco-de-arcos-alentejo-pt-2019","title":"DominĂł - 'Colmeal' - Red Blend - Paço de Arcos, Alentejo, PT - 2018","description":"\u003cp\u003eThis red comes from 5 different parcels in Beira Interior and its a blend of Rufete, Baga, Mouriso, and white Siria. Soils here are a mix of clay-sand, with a high percentage of granite and quartz.\u003c\/p\u003e\n\u003cp\u003eThe wine was made on whole cluster in stainless, from native yeasts.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eVitor Claro started DominĂł in 2010, after years working as a chef and running his own restaurant, ‘Claro’, in Paço de Arcos, a resort town outside Lisbon. His career as a chef earned him high praise, and the cult status of his restaurant put him in touch with some of the key players of the wine industry in Portugal. One of them was Dirk Niepoort, the maverick Douro (and beyond) winemaker and producer, who motivated Vitor to pursue a new career, that of a vigneron. After a chance visit to a vineyard in Portalegre, in the Alentejo, Vitor and his wife Rita decided that they wanted to make wine from the old vines they saw, and with the help of Niepoort set out to learn to make wine and work the land. A decade later, Vitor and Rita are now confirmed vignerons, working vines and making wines from the diverse landscapes of Portugal, a challenging but rewarding endeavor. As a chef Vitor understands how to combine all the different ingredients of the Portuguese terroir and its micro-climates in order to make the wines he wants and likes: fresher wines with bright acidity and clean palates. So it is that from the coastal vineyards of Lisbon, in Colares, he and Rita make a white and a red which are quintessential Atlantic wines that show tension and salinity; from the schist soils of the Douro they make the Celestino, a highly textured and yet delicate white from old vines of Muscat a Petits Grains; and finally from Alentejo (where they are building their winery) they work the various micro-climates, plots, and altitudes of the region with field blends of very old vines of your typical mind-bending Portuguese grapes (Tinta de Olho Branco, Tamarez, Trincadeira
 ), making fragrant and fine wines from a region known mostly for the power of its reds. Their philosophy is simple. Vitor wants to express that which is not immediately obvious from his vineyards, in order to achieve purity and transparency. Vineyards are worked organically, ripeness is kept in check, and the approach in the cellar is subtle, with soft and short extractions, spontaneous fermentations, no corrections, low sulfur use and very light filtration.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37971180159172,"sku":"00071874","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0913-hdr_740924f5-2e4c-4be2-a4ef-a7b574811fa7.jpg?v=1611864178"},{"product_id":"wavy-wines-ls-gris-pinot-gris-carneros-ca-2020","title":"Wavy Wines - 'LS Gris' - Pinot Gris - Carneros, CA - 2020","description":"100% Pinot Gris from the Reinke Vineyard in Napa Carneros AVA. Grown on pure Haire-Coombs Clay. 14 Days skin Contact with no filtering, fining, nor added SO2\n---\n## **Wavy Wines is a Los Angeles based project formed by Jude Zasadzki \u0026amp; Eliot Kessel.**\n## \n## **Organic Grapes and Native Yeast.**\n## \n## **Stay Gravy, Drink Wavy**\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38065128964292,"sku":"00071900","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0964-hdr.jpg?v=1612918974"},{"product_id":"werlitsch-freude-sauvignon-blanc-chardonnay-styria-austria-2017","title":"Werlitsch - 'Freude' - Sauvignon Blanc, Chardonnay - Styria, Austria - 2017","description":"\u003cp\u003eBiodynamic farming on steep hills in Styria gave rise to this wine called Freude (joy). Sauvignon Blanc (70%) and Chardonnay (30%), grown on chalky marl, skin-fermented in tank, then pressed and aged on its fine lees in large oak casks for two years.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eA word from Alice Feiring on Werlitsch: \"Werlitsch is a small family estate located at the south part of Austria, so called Southstyria. A beatiful land, green, full of growht and energy. All that you find in our wines too. They show up individual, are deep and complex in structur and full of liveliness. To me it is all about going deeper and deeper in our aim to work in harmony with Nature and people. This learning process is something which makes our work full of joy.\"\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38069167390916,"sku":"00071906","price":83.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0985-hdr.jpg?v=1612993541"},{"product_id":"julien-altaber-po-a-po-aligote-burgundy-fr-2019","title":"Julien Altaber - 'Po Ă  Po' - AligotĂ© - Burgundy, FR - 2019","description":"\u003cp\u003eORANGE AligotĂ© from Derain vines at Pommard!\u003c\/p\u003e\n\u003cp\u003eHalf destemmed, half whole cluster.\u003c\/p\u003e\n\u003cp\u003eSultry and buzzing with magical vibrations!\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eJulien Altaber was not born Burgundian nor did he inherit vines, as most of Burgundy’s successful vignerons have. Raised in Auvergne by a dairy farmer, he expected his life to resemble that of his parents. But after insistence from his mother, he enrolled in trade school to study viticulture, setting his life on an unexpected path. His mother may have imagined her son at work for a lucrative Cote D’Or domaine where men in suits line up to purchase Pinot futures, but Julien always wanted to work for himself, in his own vines. Despite its idyllic appearance, the political economy of Burgundy is increasingly similar to Bordeaux or Napa, with serious barriers to entry for young vignerons with big ideas and small pockets. This is the landscape that Julien confronted after the _viticole_: the cost of land was at an all-time high and the few parcels of Pinot he could afford either lacked good exposition or were too flat to make wines of any depth. Around that time, he made the acquaintance of Dominique Derain in Saint Aubin, a pioneer of organic viticulture and natural winemaking in Burgundy and an all around charitable fellow. Dominique had always been a black sheep in the conservative world of the Cote D’Or and he found something familiar in Julien’s idealism. The two struck a deal. Julien would work as Dominique’s cellar assistant and help him tend the vines and Dominique would allow Julien to make a few barrels of wine in the basement. In the meanwhile, Dominique would help Julien find interesting and affordable parcels to purchase. In 2011, Julien found what he was looking for: an exceptional old-vines parcel of uncloned Aligote vines, close to the village of Puligny, one of the great terroirs of the Cotes de Beaune. The following year, he arranged a _fermage_, a long-term lease on a parcel of pinot noir high up in the hills of the relatively obscure Maranges AOC, from which he vinifies approximately two barrels per year. And in the mean while, Julien has established hands-on relationships with a small circle of growers in and around Saint Aubin and in the Cote Chalonaise, from whom he buys fruit for negoce cuvees. Here, a few words about sourcing are necessary. In the smoke-and-mirrors world of Burgundy negociants, Julien’s work is totally transparent. He demands organic farming without exception and prefers recurring relationships to one-off deals. His Bourgogne Blanc, for instance, has been sourced from Vincent Talmot’s lovely organic vineyard at Montbellet for the last 5 years and his Puligny-Montrachet is purchased from Renaud Boyer, a long-time friend and fellow natural winemaker in his own right. There’s a subtlety in these Burgundies that bears an obvious resemblance to Julien’s mentor, Dominique Derain. At the same time, though, there’s an incredible energy and liveliness that results from Julien’s gentle, hands-off cellar work. He believes that Burgundies are at their best without chaptalization, even if nature gives him a mere 11% alcohol, as is often the case in Maranages. Fermentation is always spontaneous and sulfur is generally avoided entirely. Finally, the wines are left unfiltered to showcase the aromatic complexity of Julien’s unique terroirs.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38069974991044,"sku":"00071921","price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1012-hdr.jpg?v=1613005192"},{"product_id":"maison-crochet-cuvee-crochet-gamay-toul-lorraine-fr-nv","title":"Maison Crochet - 'CuvĂ©e Crochet' - Gamay - Toul, Lorraine, FR - NV","description":"\u003cp\u003eCuvĂ©e CROCHET is a «blending» rosĂ© with only red grapes and low percentage of Pinot Noir red.\u003c\/p\u003e\n\u003cp\u003eBlending: 90 % Gamay \/ 10 % Pinot-noir\u003c\/p\u003e\n\u003cp\u003eSoil: This «cuvĂ©e» is representative of the various soils from Bulligny with predominantly limestone clay.\u003c\/p\u003e\n\u003cp\u003eWinemaking: Alcoholic and malolactic fermentations occur in tank. Bottled in the spring after light filtration.\u003c\/p\u003e\n\u003cp\u003eSO2 total : 30 mg\/L\u003c\/p\u003e\n\u003cp\u003ematuring: 12 months minimum\u003c\/p\u003e\n\u003cp\u003eSugar: 4 g\/L\u003c\/p\u003e\n\u003cp\u003eTasting Notes:\u003c\/p\u003e\n\u003cp\u003eSight : Color inimitable salmon pink, fine and abundant bubbles\u003c\/p\u003e\n\u003cp\u003eNose : Fruity with notes of red fruits mixed with yellow fruits with a kernel\u003c\/p\u003e\n\u003cp\u003ePalate : Fresh and elegant on a nice minerality with notes of citrus fruits and red fruits\u003c\/p\u003e\n\u003cp\u003eTo be served very fresh in any occasion : aperitifs, receptions ...\u003c\/p\u003e\n\u003cp\u003e12% ABV\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eLocated in Bulligny, a small village in Lorraine, about 30 kilometers southwest of Nancy (close to Toul), the “Maison CROCHET” is a family winery running an organic conversion vineyard of 5 ha.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe offer a wide and varied range of wines that we produce from the 4 grapes grown on the vineyard. Sparkling wines done in traditional method represent most of our production. The wines: rosĂ©, white and red are more confidential but still in their typicality and reflect the unique terroir of Bulligny.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIndependent by conviction, “la Maison Crochet” produces wines without geographical indication named “Vin de France”. We set our own rules to allow us to develop the best wines as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAutonomous, all stages of production are carried out by our own means. Each wine comes from our grapes and parcels that have benefited from the quality of the house.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2017, the white grapes are grown organically. Sparkling Les BlaissiĂšres blanc de blancs, Chardonnay Parcelle 307 and Auxerrois will be certified organic wines from 2020 harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe extended organic farming to the whole vineyard in 2019.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur philosophy\u003c\/p\u003e\n\u003cp\u003e“No good wines without fine grapes”\u003c\/p\u003e\n\u003cp\u003eA good Winemaker is a winemaker who adapts his cultural practices according to the soil and the vintage.\u003c\/p\u003e\n\u003cp\u003ePloughing and grassing allow the grapes to draw the best of each soil while creating a microclimate conducive to optimum fruit maturation. Manual work during the vegetative period is treated (because prophylaxis is the best remedy for fungal diseases) *.\u003c\/p\u003e\n\u003cp\u003eThe yields are adapted according to the type of wine produced on each plot.\u003c\/p\u003e\n\u003cp\u003eThe harvest is manual to preserve the integrity of the grapes until the press and to allow a careful sorting during the difficult vintages.\u003c\/p\u003e\n\u003cp\u003eEach parcel of our vineyard is vinified separately to allow the terroir to express itself and to offer a varied aromatic palate during the blending.\u003c\/p\u003e\n\u003cp\u003eThe pressing is neat and split to draw the purity of the juices.\u003c\/p\u003e\n\u003cp\u003eSulfite contents are low and filtration are moderate to allow the wine to express itself. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38090727293124,"sku":"00071927","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/SatelliteSB-286.jpg?v=1661910143"},{"product_id":"pequenos-rebentos-loureiro-vinho-verde-pt-2019","title":"Pequenos Rebentos - Loureiro - Vinho Verde, PT - 2019","description":"This wine is 100% Loureiro, an indigenous variety from this part of Portugal. The wine is fermented with indigenous yeasts. Before it was done fermenting it was bottled without sulfur or filtration, and finished fermenting in bottle. It's distinctively fresh and vibrant, showing bright and clear aromatics.\n\nAfter harvesting and transport for winery in small boxes (18-20kg), pressed and ferment indigenous on vats tanks. Before finishing ferment was bottled without sulfur add or filtration, and finished ferment on bottle.\nSoil: Granitic\nProduction: 5500 0,75L bottles\n---\nMĂĄrcio Lopes studied as an engineer, but cut his winemaking teeth working for two years with Vinho Verde master Anselmo Mendes in Melgaço. He then traveled to Australia where he made wine in Rutherglen and Tasmania, another cool climate region. He returned to Portugal in 2010 to start his own projects, including Pequenos Rebentos in Vinho Verde. He initially started working with Alvarinho and Trajadura (known as Albariño and Treixadura in Spain) from the sub-regions of Monção and Melgaço. These areas have a very particular microclimate, with slightly less Atlantic influence than the rest of the region - winters are cold with moderate rainfall and summers are hot and dry. During 2016 he also started to grow and vinify local varietals Loureiro, from Ponte de Lima, and Avesso from Amarante. He now farms 5ha of vineyards, planted on granite, as well as buying some grapes from selected growers who also work in the same sustainable way and without herbicides. His winemaking is low intervention, he ferments using natural yeasts, and like many of our producers he believes that if the fruit is good enough he will make quality wines with balance that reflect his terroir. This seems to be working - his wines are distinctively fresh and vibrant, showing bright and clear typical variety aromas.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38109589962948,"sku":"00071934","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1051-hdr.jpg?v=1613677296"},{"product_id":"bardos-cider-mestizo-grand-view-orchard-sebastapol-ca-500ml","title":"Bardos Cider - 'Mestizo' - Grand View Orchard, Sebastapol, CA - 500ml","description":"\u003cp\u003ePartly gleaned Red Rome varietals from the derelict Grand View orchard in Sebastapol, and drawing upon our relationship with the historic fourth-generation family orchard, Walker Apples, the late-varietal 2019 blend is a mixture of apples that are higher in tannins and sugars and more traditional to a classic cider profile.\u003c\/p\u003e\n\u003cp\u003eWinesap, York Imperial, Empire, Ben Davis, Winter Banana, and some unknowns, from Walker Apples, some trees are over 100 years old, were all dry-farmed with minimal intervention, as were the Red Romes from Grand View.\u003c\/p\u003e\n\u003cp\u003eAfter pressing, the pomace was macerated in December in Fulton California at Old World Winery for two weeks on their skins. The cider was then pressed, fermented on native yeast, and aged in a non-climate controlled cellar until bottling, with Darek Trowbridge and other friends, in September 2020.\u003c\/p\u003e\n\u003cp\u003eThe longer aging resulted in a cleaner Cuvee with dynamic perfume, fruit-forward, apricot, and pear notes on the notes but unmistakably high in acid, tannins, and farmhouse funk. \u003c\/p\u003e\n\u003cp\u003eHarvest November 3rd and 4th, 2019, the day of ☉ and 4th ♀\u003c\/p\u003e\n\u003cp\u003ePressed November 15th, 2019 on the day of ♀ in the hours of ☟♃♂☉ Bottled on September 10th, 2020, on the day of ♃ in the hours of â™‚â˜‰â™€â˜żâ˜Ÿâ™ƒâ™‚â˜‰â™€â˜żâ˜Ÿâ™ƒâ™‚\u003c\/p\u003e\n\u003cp\u003e--- \u003c\/p\u003e\n\u003cp\u003eWe create Bardos Cider in as natural of a process as we know possible.  Simply, we either, (a) glean our apples from derelict orchards in West Sonoma County or (b) work with local farmers who steward the old orchards of a bygone California—no more, no less. Focusing on older trees that are no longer cultivated, we have found that in their struggle, they bear fruit with more personality. Additionally, we add in wild seedling, Indian, or old-world apples whenever possible. The majority of the varietals and sports we work with have been developed by historic characters like Luther Burbank, Felix Gillet, Albert Etter, and others for the specific climate of Northern California. During the winemaking process, we intervene as little as possible. We press the cider, sometimes leave it to macerate on its own skins and age it in neutral oak or steel. After bottling, we leave it to condition on its own naturally-occurring lees. The product is unfiltered and non-disgorged.   Our branding speaks to the diverse narratives present in the land and life that comprises the area in which we make the cider.  The fruit is grown on the unceded land of the Southern Pomo and Coastal Miwok and the wine is made with the utmost respect for the people of Graton Rancheria and acknowledgment of Elders, past, present, and emerging.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":38138879082692,"sku":"00071942","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1072-hdr.jpg?v=1614106546"},{"product_id":"kortavebis-marani-35-varieties-of-grapes-kakheti-ge-2019","title":"Kortavebis Marani - '35+ Varieties of Grapes' - Kakheti, GE - 2019","description":"- Appellation: Kindzmarauli\n- Region: Kakheti\n- Country: Georgia\n- Colour: RosĂ©\n- Grape Varieties: 28 GEORGIAN ENDEMIC GRAPES + 7 ITALIAN AND FRENCH GRAPES\n- Soil type: Clay, Stony\n- Vessel type: Clay Pot - Kvevri\/qvevri\n- Unfined.\n- Unfiltered.\n- Low sulphite.\nNotes on additives, aids \u0026amp; processing used:\n- No temperature control.\n- Total Sulphites: 35 mg\/L\n- This wine is fermented spontaneously.\n---\nTamuna Bidzinashvili formed her winery Kortavebis Marani in 2014. She planted 2.5 ha in Kakheti and started making wine with negociant grapes while waiting for the vineyard to grow. Now 60% of the grapes used are from the Kortavebis Marani property, there are 35 indigenous grape varietals growing as a kind of library. The wines are made in the traditional Georgian way, aged in qveri.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39259559428292,"sku":"00071946","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1081-hdr.jpg?v=1614297653"},{"product_id":"bardos-cider-table-cider-ca-2019-900ml","title":"Bardos Cider - 'Table Cider' - CA - 2019 - 900ml","description":"A limited run of a full season blend. The bottles were screen printed in Mexico and bottled at Old World Winery with Giovanni Duca and friends on the day of ♂. The blend came from all barrel-aged varietals and dosaged with 10% fresh juice before bottling, it has all the best qualities of each cuvees, acetic, juicy, and plenty of bret. \nWe only made 50 cases of this blend which for better or for worse, bittersweetly sold out on a single pallet once they had finished bottle conditioning. \nAlc. 8.8%\nRS 1.4\nPH 3.63\nTitratable acidity 8 g\/L\n---\nSimply, we either, (a) glean our apples from derelict orchards in West Sonoma County or (b) work with local farmers who steward the old orchards of a bygone California—no more, no less. Focusing on older trees that are no longer cultivated, we have found that in their struggle, they bear fruit with more personality. Additionally, we add in wild seedling, Indian, or old-world apples whenever possible. The majority of the varietals and sports we work with have been developed by historic characters like Luther Burbank, Felix Gillet, Albert Etter, and others for the specific climate of Northern California.\nDuring the winemaking process, we intervene as little as possible. We press the cider, sometimes leave it to macerate on its own skins and age it in neutral oak or steel. After bottling, we leave it to condition on its own naturally-occurring lees. The product is unfiltered and non-disgorged.  \nOur branding speaks to the diverse narratives present in the land and life that comprises the area in which we make the cider. \nThe fruit is grown on the unceded land of the Southern Pomo and Coastal Miwok and the wine is made with the utmost respect for the people of Graton Rancheria and acknowledgment of Elders, past, present, and emerging. \n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39259687518404,"sku":"00071952","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1096-hdr.jpg?v=1614299617"},{"product_id":"bonal-gentiane-quina-aperitif-grand-chartreuse-mountains-savoie-fr","title":"Bonal - 'Gentiane-Quina ApĂ©ritif' - Grand Chartreuse Mountains, Savoie, FR","description":"Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appĂ©tit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods. Bonal is an excellent choice for adding a bitter edge and robust texture. Simply add tonic water and a squeeze of lemon for an afternoon delight. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts on the side. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif\/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. --- Born in 1826, Hyppolite, Bonal was orphaned at the age of 12 and sent to the Grande Chartreuse Monastery. He became the abbey’s doctor after studying medicine and pharmacology in Paris and Lyon. After eight years in this role, he moved to the neighboring village of Saint Laurent du Pont to become a pharmacist. During meditative walks in the Chartreuse Mountains, Bonal collected numerous wild plants and herbs and studied their digestive and medicinal qualities. This led him to create his namesake fortifying wine in 1865.  The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks. Might we recommend a cocktail? Alpes Aperitif - Build in a goblet filled with ice: - 2 oz Bonal Gentiane-Quina - 2 oz non-alcoholic apple cider or dry hard apple cider. - Garnish with a lemon peel.","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318437855428,"sku":"00071974","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1144-hdr.jpg?v=1615073122"},{"product_id":"byrrh-grand-quinquina-aperitif-catalonia-fr","title":"Byrrh - 'Grand Quinquina ApĂ©ritif' - Catalonia, FR","description":"\u003cp\u003eByrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territory, near the coast and border with Spain. Add a little gin or tequila to a Byrrh-tonic for a firmer midpalate. Byrrh loves clear spirits—it accepts the astringency of gin, the herbal notes of tequila, or the smokiness of mezcal. Try mixing 1.5 oz Byrrh and 0.5oz of mezcal—this combination is intense, complex, and low-pour cost, whether finished as a long drink with grapefruit and soda, or a stirred drink with your favorite bitters.\u003c\/p\u003e\n\u003cp\u003eABOUT CAVES BYRRH, brothers and traveling merchants Simon and Pallade Violet opened a shop in Thuir with a few small barrels of wine. Simon created a unique recipe from a blend of fine Roussillon wines flavoured with plant extracts and enhanced with cinchona bark (quinine). At first called simply “Hygienic Tonic Wine with Cinchona,” the beverage was named Byrrh in 1876. According to one story, the name is a random invention: the letters B Y R R H were simply code letters attached to a few rolls of cloth stored in the haberdashery owned by the Violet brothers. The company expanded rapidly beginning in the late 1800s, and the Violet family built the expansive cellars that exist today. Caves Byrrh contain the largest oak vat in the world, with a capacity of over 1 million liters.\u003c\/p\u003e\n\u003cp\u003eABOUT QUINQUINA\/CHINATO The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks\u003cbr\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318437888196,"sku":"00071975","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1150-hdr.jpg?v=1615073122"},{"product_id":"bosca-cardamaro-vino-amaro-canelli-dasti-piemonte-it","title":"Bosca - 'Cardamaro Vino Amaro' - Canelli d'Asti, Piemonte, IT","description":"Bosca is a fourth-generation producer of wines, sparkling wines and amari in Canelli d’Asti in the Piemonte region of Italy. One of the few historic wineries in Canelli still owned by the founding family, Bosca’s cellars have been designated a UNESCO World Heritage Site. --- Outside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many flavors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those flavorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro” or wine-based amaro, still exist, and use herbal flavors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of flavor that add a welcome breadth when used in mixed drinks.  Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it is possible to use Cardamaro in place of bourbon or rye; combine with *Dolin rouge for a lighter take on a Manhattan. Pair with saltier cheeses or charcuterie. This is an Everyman amaro. After dinner is a wonderful way to enjoy this. It pairs excellently with funkier cheeses, like Epoisses, when most other amari fight them. Create a long drink with apple cider or ginger beer. In addition, the bitterness of cardoon works similarly to wormwood in mixing, so use Cardamaro as an amber vermouth, particularly with whiskey or apple brandy. Chill after opening—the bottle should be good for a couple of months.","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318496805060,"sku":"00071978","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1156-hdr.jpg?v=1615074077"},{"product_id":"j-mourat-ovni-chardonnay-sauvignon-blanc-fief-vendeens-loire-valley-fr-2019","title":"J Mourat - 'OVNI' - Chardonnay, Sauvignon Blanc - Fief VendĂ©ens, Loire Valley, FR - 2019","description":"A range of wines of extraordinary vintage, which stands out from the typical Fiefs VendĂ©ens wine. Incredibly fruity wines which are easy to drink as an aperitif.\nTerroir\nSchist, rhyolite and clay soil\nGrape varieties\n80% Sauvignon\n20% Chardonnay\nAverage age of vines\n15 years\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39337122824388,"sku":"00071983","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0066.jpg?v=1615332371"},{"product_id":"paolo-bea-lapideus-trebbiano-spoletino-umbria-it-2017","title":"Paolo Bea - 'Lapideus' - Trebbiano Spoletino - Umbria, IT - 2017","description":"“Lapideus” Umbria Bianco: Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back, and thus with this 2014 we have an exciting new addition to the Bea lineup. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.\n---\nReferences in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea, the senior member of the family, is the guiding force behind the production of this series of intense and idiosyncratic wines. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery.The entire property encompasses 15 hectares: 5 of which are dedicated to the vineyards, 2 to olives, and the remainder to the fruits, vegetables and grains that are grown. Sagrantino is the predominant grape, covering 60% of the vineyard surface. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white varieties. The vineyards are cultivated organically, all grapes are harvested manually and all wines are bottled without fining or filtration.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39377568792772,"sku":"00071990","price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1183-hdr.jpg?v=1615938632"},{"product_id":"aphros-phaunus-vinhao-alvarelhao-nw-pt-2019","title":"Aphros - 'Phaunus' - VinhĂŁo, AlvarelhĂŁo - NW, PT - 2019","description":"A blend of 50% VinhĂŁo and 50% AlvarelhĂŁo (known as Brancellao across the border in Galicia) macerated very briefly on the skins whose primary fermentation occurs partially in tank and finishes in bottle (ancestral-method sparkling). No added yeast or sugar. Disgorged after 5 months sur lie and bottled without filtration or stabilization.\n---\nAphros winery is the brainchild of Lisbon architect Vasco Croft who decided to explore his passion for wine in a XVII century family estate located in the Vinho Verde Region.\nInterested in Steiner’s philosophy since his youth, and having led the Waldorf education movement in Portugal for many years, he naturally follows the path of biodynamics.\nMountain horses, sheep, bees and special water cascades are part of the farm life. The vines, carefully managed through cover crops, are treated with home made plant extracts. Being made from brandy, these preparations have their origin in the same vines they are destined to treat.\nThe wines, ranging from still to classic method sparkling and Pet Nats, are based on local varieties Loureiro and VinhĂŁo and made with low intervention protocols, using only indigenous yeasts and a minimum of sulphites.\nThey have achieved worldwide recognition and are distributed in over 20 countries in all continents.\nIn 2015 Vasco opened two new cellars; one contemporary cellar dedicated to the classical range of wines and a medieval cellar for the production of artisanal wines in amphorae without the use of electricity, under the brand Phaunus.\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39408917872836,"sku":"00071997","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1189-hdr.jpg?v=1616027128"},{"product_id":"bardos-grandview-cider-sebastopol-ca-2019","title":"Bardos - ‘Grandview’ Cider - Sebastopol, CA - 2019 - 375ml","description":"\"Grandview\" is an aged variation on our first vintage, \"Yeti\". We hand gleaned the fruit mid-August, 2019, from an abandoned orchard of mostly Gravenstein and Rome apples, likely planted in the 1950s at the top of Grandview Road in Sebastopol, California. The orchard was secured by our tree steward and guide, Yeti, and with the help of friends, Jack Donoghue and David Jacob Kramer, we gleaned about six macrobins of primarily red Gravenstein. We pressed the apples with Darek Trowbridge at Old World Winery and left the unpressed apple pomace in insulated fermentation bins to macerate for two days. _The difference between Yeti, which aged for six weeks, in that Grandview was aged in neutral oak for one year._ When we bottled, we dosaged the cider with fresh-pressed juice after which the cider finally bottle conditioned for around three months. The final cuvee is a cleaner, brighter cider than Yeti, with fruit on the nose and a dry finish. Separating it from the heard, it has dimensional hints of bret and acid on behalf of the natural climate both magically and technically fostered by Darek at his beautiful winery.\n\ntitratable acidity (titrator) 8.4\npH (titrator) 3.66\nglucose + fructose (inverted) 0.5\nethanol at 20C 7.4%\nHarvested on August 18th, 2019, day of ☟, in the hours of ♄♃♂☉♀☿ and August 22nd, 2019, the day of ♃, in the hours of ♂☉♀☿\nPressed on August 21st, 2019, the day of ♀, in the hours of ☉♀☿ and on August 23rd, the day of ☉ during the hours of â™ƒâ™‚â˜‰â™€â˜żâ˜Ÿ\nBottled on September 10th 2020, on the day of ♃ in the hours of â™‚â˜‰â™€â˜żâ˜Ÿâ™ƒâ™‚â˜‰â™€â˜żâ˜Ÿâ™ƒâ™‚\n\n---\nSimply, we either, (a) glean our apples from derelict orchards in West Sonoma County or (b) work with local farmers who steward the old orchards of a bygone California—no more, no less. Focusing on older trees that are no longer cultivated, we have found that in their struggle, they bear fruit with more personality. Additionally, we add in wild seedling, Indian, or old-world apples whenever possible. The majority of the varietals and sports we work with have been developed by historic characters like Luther Burbank, Felix Gillet, Albert Etter, and others for the specific climate of Northern California.\nDuring the winemaking process, we intervene as little as possible. We press the cider, sometimes leave it to macerate on its own skins and age it in neutral oak or steel. After bottling, we leave it to condition on its own naturally-occurring lees. The product is unfiltered and non-disgorged.  \nOur branding speaks to the diverse narratives present in the land and life that comprises the area in which we make the cider. \nThe fruit is grown on the unceded land of the Southern Pomo and Coastal Miwok and the wine is made with the utmost respect for the people of Graton Rancheria and acknowledgment of Elders, past, present, and emerging. \n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39414826533060,"sku":"00072003","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1216-hdr.jpg?v=1616106759"},{"product_id":"pirouettes-brutal-de-jean-marc-gewurztraminer-pinot-gris-riesling-rosheim-alsace-fr-2019","title":"Pirouettes - 'Brutal de Jean Marc' - Gewurztraminer, Pinot Gris, Riesling - Rosheim, Alsace, FR - 2019","description":"The Brutal wine corporation is a loose conglomeration of natural winemakers. Once accepted into the club, the winemaker must make a wine that is brutal in some way, in other words it must be extreme. The wine must only be made in one barrel, and must have no sulfur added. Generally all the labels for Brutal wines must look the same, although a few deviations have been allowed in more recent cuvĂ©es. In this case the skin maceration involved is the extreme element of the wine. Cultivated and vinified by Jean-Marc Dreyer, Rosheim.\nVines certified oraganic by ECOCERT in 2004 and byodynamic since 2016\nSoil: Clay and Limestone\nVarieties: Gewurtraminer, Pinot Gris, Riesling \nAge of Vines: 40 years old\nYield: 40hl\/ha\nVinification Method: Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. The varieties are vinified separately, and spend about 18 days macerating on the skins, producing a nice orange\/pink color. Elevage on the fine lees for 11 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. The wine is blended a day before being bottled, Unfined and unfiltered.\n---\n“Les Vins Pirouettes” is a collective project launched by [Christian Binner](http:\/\/www.jennyandfrancois.com\/wines-2\/france\/domaine-binner\/), the renowned Alsatian winemaker (part of our book, of course), who’s been making legendary zero-zero wines in his Ammerschwihr winery for more than 20 years. Saddened by the sight of organic and biodynamic grapes being sold for little to cooperatives, Christian decided to encourage these growers to make wine under their proper name instead, thus promoting the idea of soulful terroir wines made with zero nonsense both in the vineyard and the cellar. \nAlsace is a great region for this goal, btw: thanks to the Vosges range protecting it from the West, it’s a sunny and dry area, exercising lower disease pressure on the sensitive Vitis Vinifera. And, given its colorful geology, the region is a true patchwork of soils and subsoils ranging from granite to limestone and volcanic plots. Combine it with the 13 typical local varietals and you have the ideal hotbed for a breathtaking span of flavors and styles, especially when respectfully grown; it would be a sin to let them disappear in some insipid cooperative wines.\nHence Pirouettes! A friendly, open association of an ever-growing number of like-minded vignerons. As we’re writing this, it consists of 14 organic and biodynamic small growers whose first names you’ll always find on the bottle, along with a title referring to the method (Pet-nat, CrĂ©mant
), cru (BildstoecklĂ©, Frankstein) or style of wine. The _Glou Glous_ are—surprise surprise—highly drinkable, _Tutti Frutti_ connotes a white blend of multiple grapes, _Eros_ serves flamboyant macerated whites
 All the wines are made with zero-additions in the winemakers’ own cellars, with the gentle helping hand of the project’s enologists Xavier Couturier and Pierre Sanchez. “It’s important to say that Pirouette is by no means a _nĂ©goce_,” the team explains. “On the contrary, each cuvĂ©e is vinified at the winemaker’s own place, respecting its history and character.” And since selling the wine is equally important yet not easy (it’s difficult to be a brand manager when you’re a full-time vineyard person), RĂ©mi SĂ©gura has joined the project to spread the word and is supported by Christian Binner’s reputation.\n« Pirouettes » is the name they chose to symbolize the fun they’re having, but also because “these wines are like beautiful artistic figures, the result of certain know-how and mastery. Pirouette is a gesture of freedom, emotion, and joy,” Christian explains. Indeed, it’s an appropriate name for this liberated movement of skillful artisans, and a beautiful legacy for the winemaker who pushed it forward.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39424926089412,"sku":"00072027","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1297-hdr.jpg?v=1616274021"},{"product_id":"chateau-le-puy-emilien-merlot-blend-francs-cotes-de-bordeaux-fr-2016","title":"Chateau le Puy - 'Emilien' - Merlot Blend - Francs Cotes de Bordeaux, FR - 2016","description":"“Emilien” : the most important cuvĂ©e of the domaine in terms of volume is composed of 85% Merlot, 14% Cabernet Sauvignon and 1% CarmenĂšre. It spends a year in 50hl foudres before a year in 228L barrel. Its approach is silky from the fine tannins and it bears a color of garnet red with a hint of ruby, a seductive wine of great elegance. Certified organic.\n---\nThe estate is situated on the same plateau as Saint Emilion and Pomerol and sits on the second highest point in the Gironde at 110 meters above sea level (approximately 350 feet). The vineyards are planted to a number of red varieties, including Merlot (85%), Cabernet Sauvignon (6%), Cabernet Franc (7%) along with a touch of Malbec and CarmenĂšre. The exclusive white variety is Semillon. The soil type varies but is principally a mix of clay, silex and limestone, with very high acidity levels. The average age of the vines is 50 years and no synthetic treatments have ever been used at the estate, which is certified biodynamic. Harvest is manual, the grapes are entirely destemmed and the cuvaison is long, continuing for two to four weeks. Only indigenous yeast is utilized, no chapitalisation is done nor is SO2 used during the fermentation. The “elevage” of the Le Puy wines is done according to the lunar rhythm. The two essential red cuvĂ©es of the estate, “Emilien” and “Barthelemy” are raised in barrel for 24 months. The wines are neither fined nor filtered before bottling. Jean-Pierre Amoreau and his son, Pascal, oversee the vineyards and vinification.\n---\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39466892460228,"sku":"00072061","price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1333-hdr.jpg?v=1616874061"},{"product_id":"kindeli-primavera-syrah-pinot-noir-upper-moutere-nelson-nz-2020","title":"Kindeli - 'Primavera' - Syrah, Pinot Noir - Upper Moutere, Nelson, NZ - 2020","description":"A rosĂ© pet-nat of syrah and pinot noir. 12-48 hours maceration fermented until almost dry then bottled at RS 10g to give it a bit of pop in the bottle! This tight little souther sippers is juicy, fruity and packed with a tutti fruity, very berry, vibe and backed by a little refreshing bitter citrus bite. 😝 \n\nYou cannot mess up with Kindeli. \n\n---\nWe are based in Upper Moutere, on the north west of the South Island of New Zealand. We have a small cellar where we craft zero additive wines from 10 different varieties. We currently farm 11 hectares of grapes across 4 vineyards (a combination of owned and leased), with soil types ranging from clay, to gravel and silt.\n\n\"A natural winemaker's relationship with tradition is complicated. In places like Burgundy, Piedmont or Terra Alta, hundreds of years of work have resulted in a set of rules, written and unwritten, that judge a wine's fidelity to ancestral practice. At the same time, the vagaries of wild fermentation and the freedom of vinification without correction act as a guarantee that no wine is repeatable. But what happens when a winemaker inhabits a place with no long tradition of viticulture? Since 2016, Alex Craighead has been working in near total isolation on New Zealand's South Island to create a tradition of his own, with 5 hectares planted to a cold, North-facing slope in Upper Moutere. The coast of Nelson, New Zealand, where Alex is based, looks more like Vancouver or Patagonia than Europe: windswept, wild and sparsely populated, a country of fishermen and shepherds. While his vineyard is planted to vitis vinifera, his wines don't allude to anything particularly European. To me, they are a statement of one of natural wine's most important values: absolute aesthetic freedom.\"\n-Josh Eubanks\nPercy Wine Imports\n\nGreat Writeup By Queen Jancis 👑 Here: https:\/\/www.jancisrobinson.com\/articles\/wwc20-kindeli-nelson\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39502059831492,"sku":"00072102","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1450-hdr_eb79f9c5-eee5-49ae-bf6e-77153ed2fcdc.jpg?v=1617490452"},{"product_id":"priorat-natur-vermut","title":"Priorat Natur - Vermut","description":"**IDEAL WITH**.. slightly salty or savoury foods. However, traditional accompaniments from this region are olives, nuts and clams. It is also great with fish or seafood. Or, if you have a sweet tooth, you can drink our vermouth as a dessert together with a chocolate cake.\nDrink it always cold. It can be drunk neat or with some ice cubes and an orange or lemon piece of fruit inside.\nIn the Priorat region, vermouth has been the aperitif par excellence for nearly 100 years. We make our vermouth according to ancient recipes. It is an authentic vermouth. It is intense, full of aromas, sweet and with a bitter finish that makes it fresh.\n**Taste it and you will fall in love with it!**\n---\n From the producer: \n**\"It is with deep respect for our traditions together with commitment to the best produce of our land, conscientious, constant and innovative work, and the illuision and the ambition to reach the best cuisines in the world, that we have achieved our dream:                   **\n**Priorat Natur**\nPriorat Natur, S.L. was born out of the need to perpetuate a tradition, a way of understanding life which is intimately connected with the changing seasons and their effects on the vegetation from the Priorat region.\nIn 1996, during a family dinner, we realized that many of the delights we were eating at that moment such as caramelized almonds, homemade jams and homemade olives were endangered.\nBut what could we do to preserve these delicious products?\nObviously, we could pass the tradition from generation to generation, but this is what we have been doing so far and it has not been enough. Unfortunately, these products are becoming less well-known by the new generations.\nThus, what we had to do was to turn the tradition into a way of life and this is what Priorat Natur does. We try to preserve our best traditions in a professional way and place them at the disposal of the whole world. \nIn October 1996, we started testing in our kitchen at home and in April 1997, Priorat Natur began to work based in \" Cal Quico's workshop\", in Pradell de la Teixeta.\nAll Priorat Natur recipes come from our family tradition, they are professionalized and optimized, and their raw materials are typical of the area. On the one hand, we have the olives and dried fruits which are part of our major crops and, on the other hand, we have the fruits which were traditionally prepared at home for own consumption. \nWith such a philosophy, we currently produce a wide range of products: extra virgin olive oil, olives, caramelised, roasted and salty dried fruits, jams, preserves, quince, sauces and an excellent vermouth.\nWe continue working with great illusion in order to recover traditional recipes and produce new products. Thus, we make people really enjoy the pleasure of authentic products which have both origin and tradition.\nWe invite you to come into the world of Priorat Natur, a world of sensations and pleasure!\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39567721693380,"sku":"00072131","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1546-hdr.jpg?v=1618534098"},{"product_id":"end-of-nowhere-say-something-albarino-vista-luna-vineyard-san-joaquin-county-ca-2020","title":"End of Nowhere - 'Say Something' - Albariño - Vista Luna Vineyard, San Joaquin County, CA - 2020","description":"2020 Albariño from the Vista Luna vineyard in San Joaquin county. A skin fermentation wine.\nCCOF Certified Vineyard\n\n---\nLittle John Lane \u0026amp; The End of Nowhere are a homecoming story. After years spent working as a firefighter and lighting designer, I fell in love with wine in New York City while bartending my way through graduate school.\nSeveral years later, when long nights behind the bar became draining instead of exciting, I was hunting for ways to keep my passion for wine alive, and returning to California started sounding pretty good. As a Certified Sommelier, I knew California produced some fantastic wines, and as a native to Amador county I was certain the area had potential to grow.\nSo in June of 2014 I packed up my apartment and headed home to start Little John Lane Vineyard, driving across the United States (and tasting as much local wine I could find) ready to plant vines on the property surrounding my childhood home in Pioneer, California. Nestled in the Sierra Foothills of Amador county, the region’s wine history dates back to the Gold Rush.\nWhile Amador is known for Zinfandel, I believe the higher elevations are the perfect haven for Rhone varieties which is my focus on the home property, where I am planting ten acres of vines with my family. From classics like Syrah and Grenache to obscure varieties like Picpoul and Clairette Blanche my goal is to produce distinct wines that showcase the unique environment of the foothills, with minimal intervention in the winery.\nAt Little John Lane, I’m committed to practicing organic farming and treating the land with more than a little love–I grew up in these hills, and I’ll do whatever it takes to preserve them for future generations, even if that means I spend a lot more time on my knees pulling weeds.\nWhile my home vineyard comes of age, I started The End of Nowhere label to showcase grapes grown by other small farmers in the Sierra Foothills. The goal of the label is to approach well known varietals in a different way, showing their full range. The wines are made by native yeast fermentations, and are not fined, filtered or modified save for minimal SO2.\nFor many, wine is liquid travel. For me, it’s home. I hope you enjoy Little John Lane and The End of Nowhere wines until the last sip.\nCheers,\nChris Walsh\n_[Chris@LJLwine.com](mailto:Chris@LJLwine.com)_\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39573911634116,"sku":"00072122","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1585-hdr.jpg?v=1618687350"},{"product_id":"end-of-nowhere-1-crush-rose-of-zinfandel-dagostini-vineyard-amador-county-ca-2020","title":"End of Nowhere - '#1 Crush' - RosĂ© of Zinfandel - d'Agostini Vineyard, Amador County, CA - 2020","description":"\u003cp\u003e2020 Zinfandel rosĂ© from the D'Agostini vineyard in Plymouth. Unfined and unfiltered. CCOF Certified \u0026amp; Freaking GOOD!\u003c\/p\u003e\n\u003cp\u003eFresh, juicy, and ready for the Salty Patty (or your at-home equivalent!)\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003eLittle John Lane \u0026amp; The End of Nowhere are a homecoming story. After years spent working as a firefighter and lighting designer, I fell in love with wine in New York City while bartending my way through graduate school. Several years later, when long nights behind the bar became draining instead of exciting, I was hunting for ways to keep my passion for wine alive, and returning to California started sounding pretty good. As a Certified Sommelier, I knew California produced some fantastic wines, and as a native to Amador county I was certain the area had potential to grow. So in June of 2014 I packed up my apartment and headed home to start Little John Lane Vineyard, driving across the United States (and tasting as much local wine I could find) ready to plant vines on the property surrounding my childhood home in Pioneer, California. Nestled in the Sierra Foothills of Amador county, the region’s wine history dates back to the Gold Rush. While Amador is known for Zinfandel, I believe the higher elevations are the perfect haven for Rhone varieties which is my focus on the home property, where I am planting ten acres of vines with my family. From classics like Syrah and Grenache to obscure varieties like Picpoul and Clairette Blanche my goal is to produce distinct wines that showcase the unique environment of the foothills, with minimal intervention in the winery. At Little John Lane, I’m committed to practicing organic farming and treating the land with more than a little love–I grew up in these hills, and I’ll do whatever it takes to preserve them for future generations, even if that means I spend a lot more time on my knees pulling weeds. While my home vineyard comes of age, I started The End of Nowhere label to showcase grapes grown by other small farmers in the Sierra Foothills. The goal of the label is to approach well known varietals in a different way, showing their full range. The wines are made by native yeast fermentations, and are not fined, filtered or modified save for minimal SO2. For many, wine is liquid travel. For me, it’s home. I hope you enjoy Little John Lane and The End of Nowhere wines until the last sip. Cheers, Chris Walsh _[Chris@LJLwine.com](mailto:Chris@LJLwine.com)_\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39573911666884,"sku":"00072124","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1588-hdr.jpg?v=1618687328"},{"product_id":"bichi-rosa-rose-of-san-antonio-de-las-minas-baja-california-mx-2019-1500ml","title":"Bichi - 'Rosa' - RosĂ© of ??? - San Antonio de las Minas, Baja California, MX - 2019 - 1500ml","description":"**Rosa **comes from a dry-farmed 20ha vineyard comprised of a mysterious grape variety that remains unidentified. The farmer says it could be Dolcetto, the TĂ©llez family thinks maybe Cariñena due to it's sharp acidity, no one is quite sure and perhaps it doesn't really matter as this wine shows its place beautifully. The head-pruned, own-rooted vines are planted close to the Pacific Ocean in the area of San Antonio de las Minas in Ensenada, Baja Norte. The grapes were harvested by hand, de-stemmed and fermented and raised in steel tank, then bottled without fining or filtration and only 20 ppm of added SO2. This is a refreshing Pacific-inflected rosĂ© wine, perfect for Baja-style fish tacos, cam_arones a la plancha_, or just sharing with friends on the patio.\n----\n**Mexico **has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s, before both Chile and Argentina, and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography. Bichi was founded in 2014 by the TĂ©llez family, who moved to Baja from neighboring Sonora, hence the name \n**Bichi**, which means “naked” in the Sonoran _Yaqui _dialect. Noel is continuing to grow and learn and is regularly seeking out new vineyards and evolving the Bichi winemaking style. They are producing amazingly fresh and energetic wines from very old, recently recovered vineyards of MisiĂłn (aka ListĂĄn Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo and Carinena, among other varieties. Based at the TĂ©llez family ranch in Tecate, just over the border from California, Bichi farms 10 hectares of their own Tecate vineyards biodynamically and collaborates with a growing family of organic farmers working vineyard land in Tecate and around San Antonio de las Minas (Valle de Guadalupe). The majority of the vines are head-trained and all are dry-farmed, hand-harvested, fermented with native yeast, and aged in neutral barrel or vat so that the emphasis is on each wine’s Mexican terruño.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39614248288452,"sku":"00072150","price":68.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1606-hdr-2.jpg?v=1619302894"},{"product_id":"bichi-el-pancho-tecate-baja-california-mx-2019","title":"Bichi - 'El Pancho' - Tecate, Baja California, MX - 2019","description":"This release is so new we're just finding out more about it! Juicy, deep in color, with great racy acidity and hugely fun Mexican flavor (yes, think mezcal and blood oranges!)\n**---**\n**Mexico **has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s, before both Chile and Argentina, and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography. Bichi was founded in 2014 by the TĂ©llez family, who moved to Baja from neighboring Sonora, hence the name \n**Bichi**, which means “naked” in the Sonoran _Yaqui _dialect. Noel is continuing to grow and learn and is regularly seeking out new vineyards and evolving the Bichi winemaking style. They are producing amazingly fresh and energetic wines from very old, recently recovered vineyards of MisiĂłn (aka ListĂĄn Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo and Carinena, among other varieties.\nBased at the TĂ©llez family ranch in \nTe**cate**\n, just over the border from California, Bichi farms 10 hectares of their own Tecate vineyards biodynamically and collaborates with a growing family of organic farmers working vineyard land in Tecate and around San Antonio de las Minas (Valle de Guadalupe). The majority of the vines are head-trained and all are dry-farmed, hand-harvested, fermented with native yeast, and aged in neutral barrel or vat so that the emphasis is on each wine’s Mexican terruño.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39614310514884,"sku":"00072151","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1615-hdr-2.jpg?v=1619303742"},{"product_id":"domaine-sulauze-cochon-field-blend-coteaux-daix-en-provence-fr-2019","title":"Domaine Sulauze - 'Cochon' - Field Blend - CĂŽteaux d'Aix en Provence , FR - 2019","description":"​Blend : all our red varieties, because \"tout est bon dans le Cochon!\" (\"everything is good in the pig!\")\nAverage age of vines : 15 years\nTaste : wine very drinkable and fluid with fruity aromas.\n---\n### Working our soil\n## in a biodynamic way\nKarina and Guillaume settled in the Domaine de Sulauze in 2004. They enforced **organic agriculture, and** then **biodynamic** in the vineyard, wheat fields, barley, olive trees, and vegetable garden.\n​\nCurrently, the Domaine has **30 hectares of vines**, 2 hectares of barley for the brewery, 2 hectares of wheat for the bread, and 5 hectares of **olive trees**. We grow everything according to **biodynamic** and **agroecology** principles.\n​\nWe **don't use weed killer, neither insecticide, neither chemical treatments**. Harvest is done by hand. We follow the lunar calendar for every operation: in the vines as well as in the winery. And recently, we have started working a section of our vines by animal traction.\nNotes from Nadio of Floraison Selections:\n_Certified Organic and Biodynamic_\nAccording to Guillaume and Karina LefĂšvre, \"Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared.\" And so it is at the annual raucous pig roasts where the bounty of the vineyard \u0026amp; cellar, brewery \u0026amp; hop yard, bakery \u0026amp; mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and MourvĂšdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvĂ©e. The domaine’s single parcels are ploughed by horse. \n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39657327100100,"sku":"00072165","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1654-hdr-2.jpg?v=1619828748"},{"product_id":"fred-jerbis-vermut-polcenigo-friuli-it-nv","title":"Fred Jerbis - 'Vermut' - Polcenigo, Friuli, IT - NV","description":"Definition: Original Italian Vermut ABV: 18% Vol\nProDuction: 2 extractive methods: cold maceration of dried herbs, hot maceration (digestion).\ningreDients: 25 botanicals, as prescribed in an ancient Italian recipe: three different varieties of wormwood and two of orange, while all the others are highly secret.\ncolor: a rich ruby-red tone with caramel shades that comes from the natural color of herbs and burnt sugar.\nsmell: the smell reminds Marsala, owing to the one-year barrel-aged wine; intense herbal tones, with a scent of citrus and fruit.\ntaste: a delicate but persistent, citrous but mostly embittering herbal tone; the savor of alcohol is very gentle, complying with the traditional recipe, in which sugar is perfectly balanced. Thanks to a special processing of the herbs, the body has fruity notes that range from red fruits to black cherry; the bitter tones come from the maceration of herbs like gentian root and cinchona bark. Rounded and smooth in the end, thanks to the seeds and roots of angelica. Possible precipitates on the bottom of the bottle are due to the genuine quality of the natural ingredients used in the production of our Vermouth.\naftertaste\/aftersmell: a persistent bitter tone owing to the intensity of wormwood and masterwort, but mainly to the juniper.\ncombinations: Our Vermouth delightfully matches the majority of classic liquors like aperitif bitters and suits the prohibition-style cocktails, always maintaining, at the same time, its strong personality, thanks to its bittering and sweet component.\n\n---\nFederico ‘Fred’ Cremasco is a remarkable young producer of Vermouth, Bitter, Amaro, Gin and Fernet from the town of Polcenigo, in Friuli. You could call him an herbalist; he devises recipes for his products from combinations of botanicals, some foraged wild nearby, some grown by him, some brought in from other areas, then creates his elixirs from these botanicals using varying methods of extraction. \nHe has experimented endlessly, trying out different methods of extraction (alcoholic distillation, steam distillation, cold maceration of fresh herbs, cold maceration of dried herbs, and hot maceration of fresh and dried herbs) to discover which method best suits the individual botanical. He then devises recipes for his alcoholic elixirs from combinations of these botanical extractions.\nFor most of the products, each botanical is treated individually, to make sure that the exact right level of extraction is reached for each substance; many producers throw everything in together (indeed many producers buy pre-made ‘amaro base’ from large companies who specialize in such things, just adding sugar and water). Fred takes enormous care in his work and the result is a collection of some of the highest quality spirits we’ve ever tasted with layers of flavor and a sense of place. \n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39738460373188,"sku":"00072199","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/fred-and-jerbis-vermut-25-768x1024.jpg?v=1620953682"},{"product_id":"whitcraft-gamay-santa-rita-hills-santa-barbara-county-ca-2020","title":"Whitcraft - Gamay - Santa Rita Hills, Santa Barbara County, CA - 2020","description":"A super special wine that's become one of Drake's (and our) all-time faves. The lightest, most elegant local gamay going. You will not find this on the shelf for long!\n---\nDrake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen). His goal was to make balanced Central Coast wine of purity, honesty, and finesse. He grew up within the culture of wine and California winemaking. He was perpetually under the tutelage of both father Chris and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself. The resulting wines are clean and impeccably balanced. They represent a cross section of the emerging class of site-specific wines coming out of Central Coast California today. \\*orange wine\\*\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39772117696708,"sku":"00072212","price":68.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1708-hdr.jpg?v=1621465245"}],"url":"https:\/\/satellitesb.com\/collections\/wine.oembed?page=80","provider":"Satellite SB","version":"1.0","type":"link"}