This ground-breaking project was founded in 2006 by famed winemaker and proprietor Giorgio Rivetti. The concept is to offer archetypal wines, specifically curated by Rivetti, from various iconic Italian regions; Piedmont, Tuscany, Veneto, Campania, Sicily, Puglia, Friuli, et cetera.  All of these are real wines, made from archetypal, local, varieties, and the producers are from small, family, producers, from their own vineyards, and expressing their own unique terroir. Additionally, there is commonality in production, all wines are made without the use of chemicals, herbicides, and pesticides. The Dandelion on the label references these eco-initiatives, stating essentially “This is the first flower to bloom if you don’t use pesticides and other chemicals.”,

Being an important, and indeed ubiquitous figure in Italian wine, Giorgio Rivetti, knows a lot of farmers, winemakers, their families, and their properties. The Indigenous project is a chance for those individuals to have a market for their unique wines in the United States. Rivetti believes that good wine should be a part of daily life. Therefore, it is imperative that these excellent wines are also affordable. This objective, too, is built into the DNA of Indigenous.

Gavi di Gavi

This is 100% Cortese sourced from three different vineyards with the town of Gavi. This Piemontese town, and the wine region of the same name, are along the border with Liguria. This location offers the exposure and altitude benefits of hills, along with the influence of the Mediterranean. The grapes from each site are vinified separately. The wine is then blended. This process enables the unique attributes of each site, to be able to compliment each other. The resulting wine is a superb composition, concentrated, sophisticated, generous with remarkable minerality, stone fruit, citrus oil, savoury dried herbs, and golden apple skins. Shellfish are an obvious bedfellow, but salads, anti-pasti, and cold vegetable dishes are also a great match.

Barbera

This is 100% Barbera sourced from a Piemontese vineyard sitting at 250 meters above sea level, offering a southwest exposure, and blanked with vines averaging 20 years of age. The vineyards are dominated by Calcareous soils. Fermentation takes place in temperature controlled stainless steel vats for 10 days. The wine is then aged in French oak for 12 months, followed by another 12 months of bottle aging prior to release. This aged version of Barbera, offers some traditional bright red notes entwine with cocoa, red plums, and spicy blueberries. Pairings options are quite versatile including meat-stuffed manicotti, sausage pizza, or grilled meats.

Sangiovese

This is 100% Sangiovese from Toscano. The vines are 10 years old, planted in marine deposits, in a vineyard with southern exposures, in Terricciola. The altitude of the vineyard averages 200 feet above sea level. This wine is fermented and aged in stainless steel, the latter for 18 months. Prior to release, the wine is bottle aged for 3-4 months. This is a clean, lively, Sangiovese, with brambly fruits, baking spice, and a touch of dark chocolate. The wines structure is defined by ripe tannins and translucent acid, finishing long, clean, and refreshing. Charcuterie, tomato sauces, or pork barbeque all would be lovely with this wine.

Nebbiolo d’Alba

This is 100% Nebbiolo from Alba in Piemonte. The 12 year old vines are in a sandy, calcareous clay vineyard at 300 meters above sea level, with a southwest exposure. The wine is fermented for a week in temperature controlled stainless steel, then aged for 12 months in medium-toasted, used French oak, followed by 6 months in stainless steel for 6 months, and finally aged in bottle for another 12 months prior to release. This juicy, bold, wine has plenty of spices, red currants, rose pedals, mint, and hints of maraschino cherries. Drink with lamb chops, pork spare ribs in a tangy tomato sauce, or grate aged hard cheese over a crostini smeared with mushroom duxelles, peppered tomatoes, and rosemary baked bacon.