“I’ve been in this business a long time and I have so many friends who are small producers with beautiful vineyards but without the resources in the cellar or the network for communication and sales. So, I work my friends in the cellar to create the beautiful wines behind the Indigenous label. I always say you should drink great wines every day, including wines at an affordable price, but the quality MUST be present. This is how the Indigenous label was started and with the same principles for which this company was built. Quality over quantity always, no exceptions. Respect the land, respect the vines, work carefully in the cellar and great things will come” says Giorgio Rivetti, the owner of Indigenous Selections.
The concept is simple, real wines made from some of Italy’s most interesting and extraordinary local grape varieties. These wines remain faithful to the philosophy we embrace for all our wines – guality over quantity, always and without exceptions.
The wines are personally selected by Giorgio Rivetti and the producers are small, family-woned vineyards with an expression of genuine character and terroir. This combination ensures that the wines convey thier own identity and sense of place, using the same principles in the vineyards and cellars as all Indegnous Selections’ producers do: no chemicals, no herbicides, no pesticides.
The variety of options ranges from crisp, sparkling Prosecco to rich, peppery nero d’Avola. The wines are an ideal choice for an aperitivo or happy hour as well as an accompaniment to any meal. The label design reflects the philosophy behind the wines – when herbicides aren’t used, the dandelion is the first flower to bloom in the vineyard.
100% Estate grown and vintage! 100% Glera from 17 year old vines grown in high hillside vineyards between Conegliano and Farra di Soligo, on the border of the Conegliano Valdobbiadene D.O.C.G. appellation. A Prosecco with noticeably more depth of flavor than your average one, thanks to its high quality vineyard sites giving extra complexity. Classically floral in aroma with a creamy richness to support the palate fruit, albeit with lightness of touch.
100% Pinot Grigio from 20-year-old vines planted on a western exposure in rocky and calcareous clay soil at an elevation of 1000-1500 feet. Fermented in stainless steel and aged for 3 months on lees. A delightfully aromatic, nuanced and crisp Pinot Grigio with notes of white flowers, mineral, green pear, white peach and a hint of saltiness that leads to a pallet of abundant, fresh fruit that mirrors the aromas and a zesty finish.
100% Verdicchio from 20-year-old vines planted on a southern exposure in chalky soil at an elevation of 1400 ft. Fermented in stainless steel and aged for 3 months on lees. Verdicchio has had a long history in the Marche region of central Italy with documents noting its presence there since at least the 14th century.
70% Montepulciano and 30% Sangiovese from 30-year-old vines planted on a southern exposure in clay soil at an elevation of 860 ft. Fermented in stainless steel and aged for 6 months. These two age-old Italian grape varieties grow ideally in the region of March (opposite Tuscany, on the Adriatic coast) with its cold winters and warm summers.
100% Barbera from 20-year-old vines planted on a Southwest exposure in calcareous clay soil at an elevation of 820 feet. Fermented in stainless steel and aged in French oak for 12 months with additional bottle rest for 12 months.
100% Nebbiolo from 12-year-old vines planted on a southwest exposure in sandy calcareous clay soils mixed with seashells at 980 feet in altitude. Fermented in stainless steel and aged 12 months in medium-toasted used French oak. Then transferred back to stainless steel for 6 months, bottled and rested in bottle for 12 months.
100% Sangiovese from 10-year-old vines planted on a Southern exposure in marine deposit and travertine soil in Terricciola, Tuscany. Fermented and aged in stainless steel – no oak – and then bottle rested for 2 years prior to release.
100% Primitvio from 20-year-old vines planted on a Northern exposure in calcareous soil at an elevation of 330 feet. Fermented and aged in stainless steel – no use of oak. Primitivo traces back to the ancient Phoenicians who settled in Apulia (Puglia). Legend says it was the wine served at the Last Supper.
100% Nero d’Avola from from 18-year-old vines planted on a Southern exposure in chalky soil in Saleni, Sicilia. Fermented and aged in stainless steel – no oak.
100% Nero di Troia from 15-year-old vines planted on a southern exposure in clay soil at an elevation of 150 meters. Fermented in stainless steel and aged for 3 months. No oak. Troia translates as “Troy” and lies in northern Puglia. Legend has it that the town was founded by Diomedes, a hero of Virgil’s Aeneid, who was among the Greeks holed up inside the Trojan horse. The grape is now scarce. Difficult to grow, vines were uprooted mainly by growers lacking passion, patience and resources to produce quality fruit.
