Polpo Rosso is back!

Le Cantine di Indie

Sicily, Italy

The vineyards of Nerello for our Polpo Rosso are in Sambuca di Sicilia (Western Sicily). Growing method of vineyard is what we call vertical trellis. In general, Nerello cultivated on Mt Etna has more minerality and acidity than other Nerellos in Sicily. Grapes were hand-picked, macerated for around 6-8 days at cold temperature, destemmed and left to ferment with skins in stainless steel vats for 5-6 days at a temperature of 25-25°C (75-77°F). Then the liquid part is drained from the bottom of the vat and the remaining skins are soft pressed. The soil composed of sand, clay and lime is a medium-mixture soil. The soils with a more balanced texture are the so-called frank ones or medium mixture, i.e. containing a percentage of sand (such as to allow a good water circulation, a sufficient oxygenation and an easy penetration of the roots), a percentage of clay and a percentage of lime.

2020 Cantine di Indie Favola "Polpo Rosso"

Nerello Mascalese from western Sicily, meaning a little more body and a little less acidity than the same grapes on Mount Etna.

New from Shacksbury!

Shacksbury Cider

Vergennes, Vermont

There are so many things that make Shacksbury ciders special. From thoughtfully sourced, wild foraged and seasonal ingredients, to collaborations that span styles, industries, even continents. These specialty ciders give us a chance to venture out and work with the best ingredients we can get our hands on resulting in adventurous beverages that taste true to our native New England spirit.

In Bloom Dry Hopped Apple Cider

Vermont apples, Azacca hops, elderflower, and lemon verbena

We teamed up with our best buds in brewing to bring you the sessionable hopped cider of the season. In Bloom is made in collaboration with our Vermont neighbors, Zero Gravity Craft Brewery, using thoughtfully sourced ingredients and apples grown in the Green Mountain State. Together, we believe in crafting bestin-class beverages and serving our community – one can at a time.

Refreshingly crisp and floral with a hint of herbal sweetness.

Sparkling Shiraz Cabernet!

Karatta Wines is owned by David & Peg Woods, wine lovers who established their farm, Griffin Pastoral Company in 1975, some 43 years ago. In the late 90’s they planted Tenison Vineyard, purchasing 12 Mile and the winery in the early 00’s in order to produce wines rather than just sell fruit. Today, we strive to craft wines which encapsulate our unique piece of ancient seabed soils, maritime winds, and cool temps. Our Robe vineyards are truly exceptional examples of Australian terroir.

Karatta uses classic varieties for our sparkling wines: Pinot Noir (for body and weight) and Chardonnay (length and freshness) for whites and rosé. Great Australian red blend varieties are used for our sparkling red. We utilise press cycles, the taking of free run juice and pressings fractions and, with separate ferments, create “building blocks” to add complexity, the heart or foundation to making great sparkling wines.

Our cool, slow, primary ferments help highlight the purity of fruit and all wines complete malolactic fermentation. Neutral yeast strains are employed to create a delicate bubble without enhancing or distracting from the overall balance of the wine.

NV Karatta Griffin Sparkling

50% Shiraz, 50% Cabernet Sauvignon

Behold the mythical Griffin! - A majestic and powerful creature, said to be guardian of treasure and a symbol of divine power. In 1977 the Woods family established Griffin Pastoral Company and built a significant landholding in the beautiful coastal hinterland, 15 minutes from the town of Robe. They are now home to the vineyards - a gem at the heart of the Karatta story.