NICCOLO COTURRI
Wines farmed and fermented on the Salish Sea
We farm fruit on the Salish Sea.
Vineyards and Orchards are farmed by us, by hand, with regenerative, biodynamic and organic principles.
All wines are picked, produced, bottled and labeled by us on San Juan Island from San Juan Islands fruits, with no additions besides fruit at any time..
Niccolo Coturri is a fourth generation natural winemaker.
Originally from Sonoma, California, he moved with his family to the San Juan Islands to explore cool climate fruits, and climate change friendly farming practices.
His first professional vintage was harvest 2003, age 18. He has only ever made natural wines in their most true form.
HIGH FLYING SPARKLING 2022
Our first release from grapes we farm on Lopez Island at Lopez Island Vineyards.
A sparkling wine made from two grapes Brent and Maggie planted in the early 1980s on their home property and tended themselves until we began our collaboration in January 2022. Organic since the beginning, Madeleine Angevine and Siegerrebe planted on their own roots in decomposing, ancient sandstone.
A stunning old vine, maritime site which we are honored to have taken over responsibility of for the 2023 farming season.
75 cases produced // skin contact // disgorged // bottled under crown cap
HIGH DIVING SPARKLING 2023
Our second release from grapes we farm on Lopez Island at Lopez Island Vineyards.
A sparkling wine made from Madeleine Angevine and Siegerrebe, fermented on their skins as in the previous vintage, but released without the extensive aging: a different year, a different expression of fruit. Unlike 2022 - a serious wine of contemplation and age-worthiness - the 2023 is a more buoyant wine of freshness and lift. A wine that drinks like a Spring tonic to accompany the first blooms of the season.
80 cases produced // skin contact // bottled under crown cap
