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Anna Ash with Malena Cadiz: Live @ The Factory 🏭 Wednesday May 13th, 2026

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The Salad That Built It All! Fully vegan and loaded with a seasonal mix of the best farmers market produce Ingredients subject to seasonal change BUT here's a snapshot of the ingredients from a recent Yoga: Red Butter leaf lettuce, kale, roasted carrots, beets & sweet potatoes, cherry tomatoes sprouted red lentils, fried leeks, blueberries, fenugreek, amaranth Dressing Served On Side: House Roasted Garlic & Almond Dressing Gluten Free & Vegan ALWAYS

Yoga Pants Salad

Ceci beans, mirepoix, almond-kale pesto, pickled onion, evoo, vegan parmVegan, Gluten Free, Contains Nuts

Ceci Bean Ragu

Homemade Focaccia - Fermented overnight and baked daily by our team. Amazingly fluffy, this bread is pull-able apart-able, dippable, and definitely addicting. Share it with a friend and get to know your garlic breath potential! Vegan

Cast Iron Herbed Focaccia w/ Confit Garlic & Balsami Vin

Chavez Farm beets, golden nugget mandarins, avocado, chermoula, pistachio dukkah spice, herbs!Dietary Tags & AllergensGluten Free, Sesame, Vegetarian, Vegan, Contains Nuts

Beets & Chermoula

Our grilled cheese has evolved again! OAT Bakery charcoal sourdough, melange of cheeses, Calabrian and cornichon spread🤤

The Grilled Cheese Sandwich

charred broccolini, whipped tofu puree, pickled ginger paste, vegan fish sauce, crispy onions, soy sauce, lime Vega

Charred Broccolini

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THE FACTORY on Haley St. Our New Event Venue!  🏭 🪩 🥳

Satellite's Hot TakeBeautiful and direct - this is an orange wine for any patio, any salad, any apèro. Perfect. Notes from the Winery/Importer"AZIMUT is the direction that the sailorman takes watching his path forward. The AZIMUT path it’s to offer consumers a high quality Bio product. The AZIMUT route goes through buying grapes at a fair price from conscious grape growers and to elaborate them in our winery." Vineyards: grapes from different areas of the Penedès: MARINA DEL GARRAF (coast): Mosctaell and Garnatxa Blanca from the Bartra family (Masia la Serra). CONCA DEL RIU FOIX (central): Sumoll Blanc from Artur Freixedas (Bellestar estate). Parellada from Guilamany family (Can Guineu estate). +500 COSTERS DEL MONTMELL (mountain): Parellada from Josep Martí and Kiko de Can Figueras. Moscatell from the Puig family (Gatalletes estate). Winery: elaboration in our own winery with the following commitment from the Suriol family: Natural fermentation with the grapes own yeasts. No filtration or any other physical treatment. No addition of any chemical with the exception of sulfites at the moment of bottling at maximum 30ppm. Aging: 3 months in underground concrete tanksNotes on the ProducerLocation: the village of Grabuac, DO Penedés, Catalonia, Spain Owner & winemaker: Assís Suriol and his family Vineyard area: 30 hectares (~74 acres), estate-owned + purchased organic grapes from neighbors for the Azimut line Vineyard management: certified organic (CCPAE, since 1996), practicing biodynamics Soils: clay, limestone, loam Main varieties: traditional regional Parellada, Macabeo, Xarel-lo for whites, Monastrell, Garnacha, Tempranillo for the reds Winemaking: Spontaneous primary fermentation, stainless steel vats, amphorae from local clay, and concrete tanks. The sparkling wines are secondary-bottle-fermented and aged on lees in accordance with the Cava DO rules. No fining, no filtering, little to no SO2 added. Annual production (approx.): 90,000 bottles for the Suriol estate wines, 120,000 for the Azimut line Fun facts: The estate is based in Castell de Grabuac, a medieval farmhouse built in the 15th century, where the Suriol family has been farming the property since the 1600s In 1890, the infamous phylloxera pest killed all their vines, causing the owners to replant all the vineyards with American rootstock some 10 years later The winery focuses on sustainability in all aspects. For example, the glass bottles are generally sourced within 100 km from the estate, and the winery has installed solar panels covering a big part of their electric supply The Suriol family produces wines under two brands – the bottles sporting their name present a polished, estate-grown fruit, while the Azimut line denotes easy-going fun wines made from Suriol’s and their close neighbors’ organic grapes The family also runs a small rustic hotel and a restaurant as part of the property, offering a complete Mediterranean lifestyle experience to thirsty travelers. Many of the European winemakers we work with have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today. An even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.” Following a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture. Residing in Penedés, an area renowned for its fine sparkling wines, the Suriols focus on secondary-bottle-fermented cavas, which are very elegant and delicately creamy thanks to their long aging on lees. Both the cavas and still wines are primary-fermented using only indigenous yeast: “We let nature choose the best yeast strains that will remain on the grape skins at the time of harvest. This way, each vineyard, variety, and vintage brings in a different type of yeast that then gives rise to a naturally vast array of flavor nuances in our wines.” The malolactic fermentation happens naturally as well, in concrete tanks rather than stainless steel; a choice that Assis explains as bringing more stability to the wine: “Concrete is without electrical charge, and the tanks offer good temperature stability especially when buried underground, as ours, are. Hence, they are perfect for slow aging with a naturally cleared and stable wine as the end result.” A super important part of Suriol’s natural approach is their Azimut project, named after the Arabic word for direction. And the direction here is clear: promoting organic agriculture! Using their export network as well as connections to local farmers, Assis & co. have created a brand of fun, easy-drinking wines made from their own and certified organic grapes that they purchase from their neighbors, thus encouraging them to pursue respectful viticulture. Based on typical local grapes and the Mediterranean diet and lifestyle, these wines are the perfect everyday dash of joy and color that can be enjoyed, as Assis would say, with a clear conscience.Grapes & StyleGrenache BlancGrenache Blanc is the white-berried form of Grenache and an important grape in southern France and northern Spain. It appears in the southern Rhône, Roussillon, Priorat, Terra Alta, and other warm Mediterranean regions, often as part of blends but increasingly as a varietal wine.In the vineyard, Grenache Blanc likes warm, dry climates and can build alcohol easily, so balance depends on farming, harvest timing, and keeping enough freshness. It’s useful in blends because it brings body and texture, but it can become heavy if it loses acidity.In the glass, Grenache Blanc tends to show pear, green apple, citrus, fennel, herbs, and a rounded, sometimes waxy texture. The best versions are not just broad; they have enough mineral or savory tension to stay refreshing. It’s a great grape for white wines that feel Mediterranean without becoming soft.

Azimut - 'Brisat Orange' - Parellada, Moscatel, Grenache Blanc, Sumoll Blanc - ES - 2024

Notes from the Winery/ImporterFabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors. Jouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals. The vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.Notes on the ProducerFabien Jouves’ family has a long history farming grapes in Cahors. The domaine is a 6th generation property and is located in Causses (an Occitan word meaning limestone plateau), on the highest slopes of the Cahors appellation. His family’s 22 hectares sit atop the hills of Quercy at over 1,100 feet. The high elevation guarantees low nighttime temperatures, which partly explains the freshness and vivacity of the wines. In addition to his family’s holdings, Fabien purchased two other pieces of land; his property totals over 30 hectares. Fabien Jouves' first vintage as the vigneron was in 2006. He initially intended to become a doctor, when in the early 2000s his parents were struggling with the family domaine and were going to sell it. He chose to help his parents and enrolled into the prestigious École du Vin de Bordeaux. Over the weekends, Fabien would drive to Cahors to take care of the vines. Upon graduation, he became the head of the domaine and immediately embarked to convert the viticulture to biodynamic. He says that when you work naturally in the vineyard and in the cellar wine is really the incarnation of the emotion of a winegrower, which is magical. Conversion began in 2004, and Demeter certified the domaine biodynamic in 2011. He is currently a member of the Renaissance des Appellations. Fabien’s employs a non-interventionist vinification philosophy. The whole vinification process occurs naturally with spontaneous yeast. Various vessels are used to age the wines: concrete tanks, barrels, large foudres, and amphorae depending on the wine’s personality. His Vin de France (Vin de Soif) tier is his creative outlet, and showcases the grapes excluded from the modern AOC such as Jurançon Noir, Gamay and Chenin Blanc. Each of Fabien’s Vin de Terroir cuvées is a vineyard designate wine, which is why he uses a Burgundy bottle instead of the traditional Bordeaux. Similar to Burgundy, the focus is on showcasing the various differences in soil composition. Fabien even goes one step further and lists the soil type on the front label of each cuvée.Grapes & StyleUgni BlancUgni Blanc is the French name for Trebbiano Toscano, widely planted in France and Italy. In France it’s especially important in Cognac and Armagnac, where its high acidity and relatively neutral profile make it an ideal base for distillation.As a wine grape, Ugni Blanc is valued for freshness, reliability, and subtlety. It can be highly productive, so quality depends on good farming and restrained yields, but it can make clean, crisp whites when treated with care.In the glass, Ugni Blanc often shows lemon, green apple, pear, white flowers, almond, and a light herbal edge. It’s usually more refreshing than aromatic, with a dry, straightforward quality that works well in blends and simple coastal whites.

Fabien Jouves - 'Skin Contact' - Gros Manseng, Ugni Blanc, Muscat of Alexandria - Cahors, FR - 2024

Satellite's Hot TakeThis wine is so special from our friends at Villa Creek. The initial hit is all white peach and white gummy bears and a touch of perfectly ripe melon. It's got such a silky palate, elegantly laying up on the tongue and giving such a feeling of delicate creaminess and loveliness. This wine is a complete star in a field of pretenders and failed aspirants - a real representative of the potential and current capability of the West Paso ava. Incredibly special and something everyone ought to take home. Notes from the Winery/ImporterThe 2025 Farmhouse White is bright and wildly refreshing, layering chamomile, candied lime, and a cool hint of mint. The palate is gently textured, with crisp orchard fruit and a faint mineral edge carrying through to a long, softly saline finish.Notes on the ProducerWe have been making wine on the west side of Paso Robles for the past 25 years. Sourcing fruit from local organic sites as well as our certified biodynamic and regenerative organic home estate, we use primarily Rhône varietals to create thought provoking wines that are farmed in a way that promotes the health of the lands that we steward.Grapes & StyleGrenache BlancGrenache Blanc is the white-berried form of Grenache and an important grape in southern France and northern Spain. It appears in the southern Rhône, Roussillon, Priorat, Terra Alta, and other warm Mediterranean regions, often as part of blends but increasingly as a varietal wine.In the vineyard, Grenache Blanc likes warm, dry climates and can build alcohol easily, so balance depends on farming, harvest timing, and keeping enough freshness. It’s useful in blends because it brings body and texture, but it can become heavy if it loses acidity.In the glass, Grenache Blanc tends to show pear, green apple, citrus, fennel, herbs, and a rounded, sometimes waxy texture. The best versions are not just broad; they have enough mineral or savory tension to stay refreshing. It’s a great grape for white wines that feel Mediterranean without becoming soft.RoussanneRoussanne is a northern Rhône white grape, often partnered with Marsanne but capable of distinctive wines on its own. It takes its name from the russet color the berries can develop when ripe, and it’s valued for aromatic complexity, texture, and ageworthy structure.In the vineyard, Roussanne can be demanding. It’s susceptible to disease, can crop irregularly, and usually needs careful farming to ripen well without losing balance. When it works, it gives white wines with more architecture than obvious fruitiness.In the glass, Roussanne often shows pear, quince, apricot, chamomile, honey, herbs, and a waxy or lanolin-like texture. The best versions are broad but not soft, with savory depth and enough acidity or phenolic grip to keep the wine focused.ChardonnayChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.In the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.In the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.

Villa Creek - 'Farmhouse White' - Falanghina, Grenache Blanc, Roussanne, Chardonnay - West Paso Robles, CA - 2025

Notes from the Winery/ImporterGrapes (2025): 75% Cartoixà (aka Xarel-lo), 25% Macabeu Vineyards: certified organic. Sandy loam soils Making of (2025): Grapes are destemmed and pressed. After settling (debourbage) for 24 hours, the clear must is racked into stainless steel tanks, where it ferments naturally for 18-20 days at low temperatures. The wine spends 9 months in tanks with weekly lees-stirring (batonnage) to obtain a lush, smooth texture. No fining or filtration, no sulfur added. Personality (2025): Nuances of quince and honey accompany the usual yellow peach, apricot and tropical fruits like pineapple, lychee and papaya. Generous, well-structured palate with zesty citrus freshness. A wine to enjoy every day, on its own or with light dishes like salads, fish, or vegetables.Notes on the ProducerConsciously Catalan Location: La Nou de Gaiá, Tarragona province, Catalonia, Spain Owner & winemaker: Moisès Virgili Vineyard area: 19 hectares (out of the total 35ha farm) across 14 different plots, estate-owned or in long-term rental + occasional fruit purchase Vineyard management: organic-certified (by CCPAE – Catalan Council of Organic Production), regenerative and biodynamic practices Soils: diverse depending on the given vineyard, mostly sandy loam, calcareous and light soils Main varieties: Cartoixà (aka Xarel.lo), Cartoixà Vermell (aka Xarel.lo Rosado), Macabeu, Garnatxa Winemaking: Spontaneous fermentation only. No fining or filtration, no sulfur added Annual production (approx): 75,000 bottles The Celler 9+ vineyards are located only a few kilometers from the Mediterranean coast and benefit from its warm and mild climate – there’s enough rainfall, and the constant breeze called Marinada cools off and dries the grapes, helping them to stay healthy and ripen evenly. The farm focuses on indigenous grapes and maximum sustainability. As Celler 9+’s winemaker asserts, “Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all.” Besides grapes, Moisès’ farm also cultivates other traditional Mediterranean crops like olives, carob and grain. The name Celler 9+ refers to Nou de Gaià, the village where the winery is located – Nou in Catalan means New and also the number nine. And the plus sign symbolizes positivity and the will to grow.Moisès Virgili is a farmer born and bred – coming from a farming family in La Nou de Gaià, a small town near the city of Tarragona some 60 miles south of Barcelona, he grew up surrounded by vineyards, olive groves and carob trees. Since childhood, he’s dreamed of having a winery showcasing this unique Mediterranean heritage while working as naturally as possible.“We believe that making organic, sulfite-free wines is more than a whim or an invention, but a necessity,” Moisès explains. “The pollutants that are present not only in the air we breathe, but in everything we eat, the clothes we wear, the materials we use make us sick, weaken us, make us vulnerable. Going back to the origins is part of this process of change: cultivating the land with respect, making wines by listening to them, opening the senses to those around us.”Moisès studied enology and then gathered experience all around the world, from Chile to South Africa, or other cellars located in different areas of Catalonia: Priorat, Penedès or Conca de Barber. In 2010, in the midst of an economic crisis, he finally decided to launch himself into the adventure. Celler 9+ was born with the idea of developing a diverse range of wines expressing indigenous grapes like Cartoixà (the local name for Xarel-lo, the classic Catalonian grape) or Sumoi.What started as a garage operation with the support of Moisès’ friends and family gradually flourished into a 35-hectare operation, half of which is dedicated to vines and the other half to a mix of olives, grains and carob trees. Everything is farmed organically – “Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all,” Moisès says solemnly – and uses many regenerative and biodynamic techniques.The soils are fertilized for four months with plant infusions and matured manure from a nearby dairy farm. Biodynamic preparations 500 and 501 as well as other immunizing concoctions are used in order to improve plant and soil health: “I don’t consider us a biodynamic cellar; we’re closer to the regenerative farming philosophy. But the label is not important, what matters is that we continuously search for techniques to reverse climate change, striving to restore the organic matter and biodiversity of the degraded soil.”In the cellar, Moisès applies a similarly common-sense and purist approach: “We’ve always been committed to leaving preservatives behind; we don’t like antiseptics, and that’s why we don’t use sulfur in most of our wines. We strive to make conscious wines so that you can enjoy them with family, friends or all by yourself, without fearing the consequences that a poorly made wine has on you the morning after,” the winemaker laughs. “After all, we’re drinking the wines ourselves. And we seek to make everything fair and balanced. Everything in its right place…”-Jenny & Francois Imports Grapes & Style Xarel-lo Xarel-lo is a Catalan white grape and one of the traditional pillars of Cava, alongside Macabeu and Parellada. It has also become increasingly important for still wines and more serious sparkling wines because it brings structure, acidity, and a savory Mediterranean character. In the vineyard, Xarel-lo tends to keep acidity well in warm conditions and can produce wines with notable texture and phenolic grip. Those traits make it especially useful for sparkling wine that needs freshness and backbone, but also for still whites with more substance than simple fruit. In the glass, Xarel-lo often shows lemon, apple, fennel, herbs, almond, hay, and a salty or chalky edge. The best versions are dry, structured, and quietly complex, with a savory finish that makes them very flexible with food.

Celler 9+ - 'Blanc 1r' - Xarel-lo, Macabeau - Taragona, Catalonia, ES - 2024

Notes from the Winery/Importercultivated and vinified by Vincent Gross, Domaine Gross, Gueberschwihr Vineyard: 0.5 ha blend of parcels “Gueberschwihr” (limestone; gentle slopes in full sun) and “Rouffach” (sandstone; hot and windy) with 18-year-old vines. Organic since 2011. Grapes: 2024: 40% Gewurztraminer, 25% Riesling, 20% Sylvaner, 15% Pinot Gris 2023: Pinot Gris, Riesling, Auxerrois, Gewurtraminer 2022: Gewurztraminer (35%), Pinot Gris (25%), Auxerois (20%), Riesling (10%), Sylvaner (10%) Making of (2024): Grapes are hand-harvested and sorted in the vineyards. 60% are destemmed, 40% left whole-cluster, and all are macerated for 14 days. Aged 8 months in a mix of old wood and stainless steel; no sulfites added. Previous vintages saw 70% of grapes destemmed, 30% left whole-cluster, six months’ élevage. Personality: “I loved making this skinsy Alsatian amber,” says Vincent — he sees the deeply macerated wine as a reflection of the terroir of Gueberschwihr, which “lends itself perfectly to this style of winemaking.” Beloved far and wide, its profile is tart, complex and people-pleasing. - Jenny & FrancoisNotes on the ProducerQuick facts: Location: different villages all across Alsace, France Owner & winemaker: an informal association of a growing number of Alsatian growers. Founded by the renowned Alsatian winemaker Christian Binner, run by Rémi Segura and enologists Pierre Sanchez and Xavier Couturier Vineyard area: variable, due to the nature of the project Vineyard management: all growers are Organic- or Biodynamic-certified Soils: Alsace is a geological medley of many soil types, including granite, sand, loess, gneiss, limestone, clay, etc… Main varieties: the classical Alsatian bunch: Auxerrois, Pinot Gris, Riesling, Sylvaner, Gewurztraminer, Pinot Noir Winemaking: sparkling wines made as pet-nats or crémants, Eros skin-contact whites, Tutti-Frutti blends… Always spontaneous fermentation, no fining, no filtration, no sulfur added. Fun facts: Christian Binner, the renowned winemaker with more than 20 years of experience, launched this project to help respectful growers in his native Alsace to make and sell soulful natural wines at friendly prices It’s an open association of an ever-growing number of winemakers around Alsace, all working organically or biodynamically All the wines are made in their respective cellars by the winemakers themselves, fostered by the project’s enologists The name « Pirouette » symbolizes the fun they’re having with this movement, but also the mastery & knowhow needed to execute a good honest wine Since 2023, the Lycée Viticole de Rouffach (winemaking school in the village of Rouffach) joined the project, marking an important initiative: natural winemaking is thus putting its foot in the door of the official enological curriculum in France!“Les Vins Pirouettes” is a collective project originally launched by Christian Binner, the renowned Alsatian winemaker (and a 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, in 2008 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.Alsace is a great region for this goal: 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.Hence Pirouettes! A friendly, open association of an ever-growing number of like-minded vignerons. As of 2023, it consists of some twenty organic and biodynamic growers whose first names you’ll always find on the bottle, along with a title referring to the method (Pet-nat, Crémant…), cru (Bildstoecklé, 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 négoce,” the team explains. “On the contrary, each cuvée is vinified at the winemaker’s own place, by their own team, respecting their 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), Rémi Ségura and Alicia Merimé have joined the project to spread the word and continue its successful journey throughout the world.« 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.

Pirouettes - 'Eros de Vincent' - Edelzwicker Blend - Alsace, FR - 2024

Notes from the Winery/ImporterWinemaker’s note: “The white grapes love the perfect conditions of our ‘Pannonian’ climate with the deep and nutritious soils in combination with gravel on the top. As a result, they develop their very intensive and exotic aromatic with some nice acidity on the palate, due to the cooler influences of the River Danube during the nights.” Soil: Gravel and loess. Estate-owned and farmed by Christina’s family, certified organic. Grapes: Chardonnay, Sauvignon Blanc, Welschriesling Vinification Method (2025): The grapes are hand-harvested, de-stemmed, and fermented spontaneously in contact with the skins for 21 days in open-topped stainless steel fermenters. Once pressed, the wine spends 4 months in old vats, amphoras and stainless steel on full lees. The wine is racked just once before being bottled unfined, unfiltered, with no sulfur added. Personality (winemaker’s note 2025): “Hints of herbs and earthiness at the beginning, with exotic yellow fruit developing perfectly in the glass. Exciting tannic structure accompanies the juicy fruit on the palate. This wine needs food with character and spice." -Jenny & Francois Imports Notes on the ProducerAbout me I grew up with my sister at the mixed family-run farm of my parents and grandparents, cultivating different grains, corn, sugar beets, breeding pigs and growing some vines. Giving a helping hand almost everywhere on the farm, I fell in love with the wine production very early. I loved being in the vineyards, helping in the cellar and telling our customers the stories behind the wines. So, it was absolutely sure for me: I am getting a vintner! From a child’s age I was used to sourcing our food directly from our farm or the neighbourhood. My parents later focussed only on the wine growing and built up the winery to the 28 ha we now have. Growing up in the very „classic“ wine scene, I learned everything about wine production form my father by helping in the vineyards and the cellar. As I was fascinated about all the microbiological processes behind the scenes, I decided to gain more knowledge by studying oenology and wine-management. During studies I finished my internship at an importer in London where I got to know sooo many different wines and styles from all over the world, which I didn‘t know before. I was fascinated by the diversity of the big wine world and mainly impressed by organic produced wines from small producers all over the world. Being a very creative person, I really focused on finding the typical style of our very unique wine-growing region Carnuntum for our wines, when I started to work in the winery with my parents in 2007. During this time soil conditions, micro-climates and natural conditions in the vineyards got more and more important to me and my husband and so we decided to change to organic production in 2013 - also being influenced by raising our two daughters! We did a soft change to finally 100% organic vineyard management and organic production in the cellar 3 years later. We did the change just because of our own attitude and never thought about getting certified, but now we want to proof all this work and effort and therefore started certification process with the vintage 2018. Next to our Netzl-wines focussing on the typicity of our origin Carnuntum and due to so many experiments with soft impact vinification methods during the last 10 years, I fell in love with ancient production styles and therefore started the natural wine range offside the classic „Netzl-wines“ in 2015. Grapes & StyleChardonnayChardonnay is one of the great white grapes of Burgundy, and one of the most widely planted wine grapes in the world. It has a long history in eastern France, especially Burgundy and Champagne, and DNA work shows it as part of the same broad Pinot and Gouais Blanc family that gave us grapes like Gamay and Aligoté. It’s adaptable, easy enough to grow in many places, and capable of producing everything from simple everyday whites to some of the most ageworthy white wines in the world.In the vineyard, Chardonnay buds and ripens relatively early, which makes it useful in cooler climates but vulnerable to spring frost. It tends to do especially well on limestone and calcareous clay, and its relatively neutral fruit profile gives site and cellar choices a lot of room to show. Malolactic fermentation, lees aging, barrel fermentation, and oak can all shape the final wine dramatically.In the glass, Chardonnay can be lean, saline, and citrus-driven, or broad, textured, and orchard-fruited, depending on where it’s grown and how it’s made. Chablis shows the steely, high-acid side; the Côte de Beaune shows depth, texture, and savory complexity; Champagne shows its value as a sparkling-wine base. Good Chardonnay is less about one fixed flavor than about balance, texture, and the way it carries place.Sauvignon BlancSauvignon Blanc is one of the world’s most recognizable white grapes, with deep roots in the Loire and Bordeaux. In the Loire, it’s the grape of Sancerre, Pouilly-Fumé, and Touraine; in Bordeaux, it often works with Sémillon to make both dry whites and great sweet wines. It has also become a major international variety, especially in New Zealand, California, Chile, South Africa, and Austria.In the vineyard, Sauvignon Blanc is aromatic and expressive, often marked by high acidity and a strong sensitivity to climate. Cooler sites bring out citrus, green herbs, grass, and mineral tones; warmer sites push toward tropical fruit and broader texture. It’s usually at its best when freshness is protected and the aromatics stay precise.In the glass, Sauvignon Blanc tends to be vivid, high-toned, and refreshing. Depending on place and style, it can taste of lime, grapefruit, passion fruit, gooseberry, cut grass, herbs, smoke, or wet stone. Good Sauvignon Blanc doesn’t need to be loud — the best versions balance brightness with texture and leave a clean, savory snap.WelschrieslingWelschriesling is a Central and Eastern European white grape, unrelated to true Riesling despite the name. It’s grown in Austria, Hungary, Croatia, Slovenia, and neighboring regions, where it can make dry whites, sparkling wines, and sometimes sweet wines.In the vineyard, Welschriesling is valued for its acidity and reliability. It often makes light, fresh wines, but in good sites or with botrytis it can take on more concentration and complexity.In the glass, Welschriesling often shows green apple, lemon, pear, white flowers, herbs, and a crisp mineral edge. The best dry versions are brisk and clean; the best sweet versions use the grape’s acidity to keep richness lifted.

Christina - 'Orange' - Chardonnay, Sauvignon Blanc, Welschriesling - Carnuntum, AT - 2024

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