Rooftop Reds, billed as “the world’s first commercially viable rooftop vineyard,” growing vines on a rooftop in New York, will sell its first wines at $1,000 a bottle when they’re ready in 2019.
A small, fast-growing network of militant producers and bars are engaging a new audience with the bolshie flavours of additive-free natural wine. But how is the rebellion going down with the wine establishment?
Slightly fizzy, hugely acidic, poured 30 cms above your glass (or more if the barman is trying to show off), Txakolí is a fresh, white wine from Spain’s Basque country that has steadfastly remained the same for centuries. Until now that is.