wine producer


Amala will start selling wine so that everyone can enjoy a relaxing time at home. Please enjoy the taste of nature while feeling the philosophy of each maker.

France

Bordeaux | Burgundy | Champagne | Loire | Cote du Rhone | Languedoc | Alsace | Jura

burgundy

Philippe Pacalet
Philippe Pacalet
Philippe Pakare
A realist with the utmost respect for nature and life. He is the nephew of Marcel Lapierre and the head brewer of Prieure Rock. It's a common phrase when introducing Philippe Pakare. However, now that it has been 15 years since he launched his own winery despite various rumors, his name has become synonymous with one of Burgundy's leading producers. [more...]
Pattes Loup
Pattes Loup
Pat Lu
The Chablis appellation is a lazy production area where most producers abandon the pursuit of quality and mass produce because of its prestige and global demand. Even outside the framework of naturalism, it was a devastating situation when it came to natural producers, while producers who make excellent wines were rare (the only exception was the famous Alice et Olivier de Mur). ). In such an area, 24-year-old Toma Pico (at the time of 2006) started making natural wine from a field of only about 2ha. His father is also a producer of Chablis, but at first the cultivation and brewing methods were common, and he made wine using pesticides and cultured yeast. Despite being in such an environment, why did he awaken to the direction of being a naturalist? [more...]

Loire

Claude et Etienne Courtois
Les Cailloux du Paradis
Les Cailles du Paradis
Also known as "miracle wine", the wine of Claude Courtois and his wife, who have enthusiastic followers in France. Since the first vintage in 1995, with the exception of extremely low harvests and very few exceptions, the wine produced by brewing and bottling without adding sulfites is a great genuine Van Nature following Chauvet and Overnois. As an ancestor product, it influenced wine producers around the world. Claude's belief is, "If the environment of the field is in perfect harmony, you can make great wine without worrying about rotting fruit even during the rainy season. I will continue to be a farmer rather than a winemaker."
Le Clos du Tue-Boeuf
Le Clos du Tue-Boeuf
Le Clos du Thu-Boeuf
More than 20 years ago, in 1996, we started biologic cultivation and brewing without adding sulfites when brewing, and are now proudly a respected producer of Van Nature. The domaine is run by brothers Thierry and Jean-Marie Puzela. This cru is a venerable field with records that King Francois I and Princess Claude managed it very carefully in the 16th century. The fields are fertilized only once every few years, and the maximum yield is 40hl/ha. No sulfites are added, or 15ml/l is the upper limit only at bottling. The wine is unpretentious and easy to approach from a young age, but the taste that appears one after another after aging is praised as "a marvelous Pusula world".
--Marc Pesnot
--Marc Pesnot
Marc Peno
In the lower reaches of the Loire River, the Muscadet production area spreads around the city of Nantes. In this land, Marc Penot is the person who makes wine with a bottomless passion. Mr. Peno, who says that making delicious wine is his dream, spends all his time and effort on making wine. [more...]

alsace

Pierre Frick
Pierre Frick
Pierre Frick
A pioneer of Alsatian organic farming, starting biologic in 1970 and biodynamic in 1981. The head of the family, Jean Pierre, is the 12th generation of the grape farmer. Years of sincere biodynamic cultivation have given vitality to the vines, which are strong and strong, and in recent years the use of Bordeaux juice has been greatly reduced. Some of our 12ha fields are also rich in ichthyophore limestone from the same Jurassic Dogger period as Burgundy (including Batonian and Bajocian periods). At the time of vinification, all white varieties are pressed in whole bunches and aged in 30hl foudres (large barrels) that have been used for over 100 years. Has not been supplemented since 1988. Multiple sulfite-free cuvées reveal a tactile texture with a three-dimensional texture. The creed is "The vine is a bridge between heaven and earth. The essence of wine is aesthetic, and it occupies a field of art. Wine is imprinted with love and awe of nature." It should be done.”

Languedoc

Leon Barral
Domaine Léon Barral
Domaine Leon Barral
Baral fields are special. Even when it rains heavily in Languedoc and the tractors tread down the surrounding fields like a swamp, only this field has soft soil that absorbs water and the surface is moist and glossy. It is the power of cultivation that the head of the family, Didier, put his heart and soul into. There is also great power in its cultivation. With enough moisture to remain deep in the soft soil, the acidity of the grapes, which plummets in the surrounding vineyards at harvest, remains bright here. About 100 cows, sheep and chickens are kept free in the fields in winter, so the compost is also completely natural. Unlike many Languedoc wines, which are alcoholic, heavy, and monotonous, this wine is full of finesse, supported by a high degree of purity and acidity, and is called "French natural wine." It is highly evaluated as one of the most quintessential.

Italy

Piedmont | Tuscany | Sicily | Gambellara

Tuscany

Casale
Casale
Casale
In 1973 Giovanni Borrella, a teacher, jazz musician, actor, director, painter and poet in Switzerland bought a property in the Chianti Colli Senesi district. Of the total 41 ha, only 5 ha with the best altitude and sunshine were used as vineyards. At the end of the 1970s, "an acquaintance told me that your cultivation method was biologic," and he became aware of the name, and acquired certification in 1981. One of the pioneers of Tuscan bio. The soil is a unique layer of limestone and volcanic soil called "Phenomeno Collarto". Fertilizer is just the cut weeds scattered at the base of the tree. Fermented and aged in concrete tanks with only wild yeasts. Riserva will age for 5-7 years. For many years, it has been consistently unrelated to international varieties, and not only Sangiovese, but also traditional varieties such as Canaiolo and Colorino are old trees. In addition, Giovanni's maturity, with its playfulness and old-fashioned intelligence, is the secret to the rustic and noble taste of Casale wines, embodying the exceptionally classical, imaginative role model of good old Chianti. would be one of

Gambellara

Menti
Menti
mentee
Stefano Menti is considered to be the centerpiece of the Italian wine world. With the appearance of this maker, the person who even thinks that "Italian natural wine world has changed its face". The stone farmhouse built in the 1600s is still used for wine making. The building itself still feels like it's breathing. Hawks, eagles, pheasants, and rabbits appear every day in the surrounding mountains and fields. Since 2010, we have adopted biodynamics and manage our own vineyards of 6ha. It is Stefano's belief that all grapes are pressed in whole bunches, and he produces mainly 100% Garganega white wines, orange wines, and sparkling wines without secondary fermentation in the bottle or racking. Refined natural wine full of individuality. With its enveloping texture, gentle and warm taste, and exceptionally clean finish, the wine sells out every year in Italy as soon as it is released.

Spain

Mendall
Mendall
Mendal
Laureano Seles is indispensable in talking about the natural wine movement in Catalonia, Spain. He has a close relationship with French producers, and since 2011 he has been planning and running tasting events involving Catalan producers. Terra (land) and Alta (high), where Laureano has a field, are located at the southern end of Catalonia, and as the name suggests, it is a region that reaches the central plateau (meseta) with high altitude. The temperatures are cool and the wind is blowing day and night, so even the same Catalan wines can be harvested later than wines from the coastal areas, and the fruit does not become excessively concentrated. Originally, Laureano worked in a cooperative in the same village, but he couldn't continue to make mass-produced, non-individual wines, so he started making sulfite-free wines at home and wineries. Inoxtank and Tinaja are crammed together in small breweries, but the wines embody the irresistible Laureano and Catalan energy.

Greece

Domaine Sclavos
Domaine Sclavos
Domaine Sclavos
When he wakes up in the morning, he goes to the cellar and the fields, which are five minutes from his house, where he milks the goats he keeps on the property and makes cheese. Evliviadis Skravos (nickname: Vladis), who lives in Lixuri, a peninsula town on the island, took over the grapes that his father had sold to a major winery and started making wine little by little in the garage of his house. The family's origins are in Ukraine, where records show that they were already making wine 13 generations ago. He was conscripted and served in remote areas, but he returned to the island where he was born and raised, surrounded by animals and vineyards. After 20 years of making wine, I finally got a satisfactory cellar instead of a garage (2016), and I returned to the family business, vineyards that were tourist farming methods in my father's generation, and cultivation that incorporates biodynamic farming methods. get started right away. Thanks to that, the field is now full of vitality. The wines produced from local varieties such as Robola have a strong yet delicate aroma that is not found in wines from other regions.

Georgia

Zurab Topuridze
Zurab Topuridze
Zurab Toprize
A brewery that has been passed down from generation to generation in the family. In order to revive Georgian traditions in winemaking, we will restore native Georgian (endangered from the last century) varieties and produce natural wines using these forgotten Georgian varieties. This is the goal of the brewery. We are currently cultivating Saperavi (widely grown in Georgia) and the rare cultivars Chuhaveli and Shiratuvani to make wine, but since 2012 we will be cultivating 6 new cultivars that are unique to the regions of Guria and Samegrelo. I started making new vineyards. In 2013, we plan to plant more than 30 varieties unique to the region of Guria. The company name Iberieli is one of the Caucasus peoples, the ancestors of Georgians, and has been making wine for thousands of years.

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