Our Portfolio

Fossil & Fawn"Do Nothing"
Blend from Oregon, United States
The goal with this bottling was to create a fun, fruity, chillable wine. The blend is 27% Pinot Noir, 23% Pinot Gris, 20% Gewürztraminer, 14% Pinot Blanc, 10% Chardonnay and 6% Cabernet Sauvignon, all dry-farmed. Fermented 100% whole-cluster with native yeasts; 83% was fermented carbonically. Aged...
Organic
DB5970-18
Capurro PiscoAcholado Pisco
Blend from Ica, Peru
The grapes are grown in Nasca, Ica, Perú at an elevation of 428 meters; the exact proportion of each variety is a family secret. The spirit is rested for 39 months after distillation before blending.  

DB7846-NV
Ver SacrumClarete
Blend from Mendoza, Argentina
20% Roussanne, 40% Grenache and 40% Syrah, this charming rosé is sourced from two vineyards: Los Chacayes, 15 acres of clacareous river stones planted in 2011 at 3600ft of elevation, and San Martín, 12.5 acres of sandy soils planted in 2004 at 2600ft. The fruit is entirely destemmed; the Roussanne...
Sustainable
DB6895-19
Ver SacrumDoña Mencia de los Andes
Blend from Mendoza, Argentina
This tiny production of Mencia comes from very old vines of the grape grown at very high altitude in Los Chacayes. After maceratiion - which lasts a week - the wine aged on its lees for 2 years in old French barrels.
Sustainable
DB6896-16
Gonzalez BastiasNaranjo
Blend from Maule, Chile
A blend of Moscatel, Torrontel and País. The Moscatel and the Torrontel ferment on the skins with a maceration that lasts 60 days; 20% of País juice is then added with skins of their other white wine.    
Biodynamic
DB9059-18
Dominó - Vitor ClaroTinto Colmeal
Blend from Alentejo, Portugal
This 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. The wine was made on whole cluster in stainless, from native yeasts.
Organic
DB9474-18