Troppo Giovane Wines

16/10/2026

11/10/2026

Back from a sunny Husseren-les-Châteaux, the highest village on the Alsace w**e route, where we walked Pierre Weber’s vines with him in early September. We’ve worked with Pierre since his second vintage in 2020.

A former environmental engineer, he builds everything on close observation and patient handwork, in the vineyard and the cellar. 2024 was cold, wet and heavy with mildew, and yet it gave him some of his best w**es so far.

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09/10/2026

SATURDAY W**E TASTING

This week we’re opening two w**es we’ve just restocked: Pandora 2024 from Valdisole and Biancone 2024 from Alla Costiera — two very different Italian macerated whites, both with plenty of texture and freshness.

Valdisole — Pandora 2024
A Roero-area orange made from Favorita, Riesling and Traminer. A short maceration gives it a little colour and tea-like grip, while the profile stays bright, peppery and aromatic: citrus peel, stone fruit, florals and a gently savoury finish.

Alla Costiera — Biancone 2024
100% Tai Bianco from eighty-year-old vines on the calcareous marl soils of the Colli Euganei. Fermented without added yeasts and aged for ten months in vitrified concrete, it’s floral and structured, with subtle almond, saline lift and a savoury finish.

Pop by, taste what’s back in, and have a look at what else has landed on the shelves.

07/10/2026

The vintage 2026 gently fermenting in Husseren-les-Chateaux, Alsace.

Oak barrels and concrete spheres. The bubbking is yeast turning juice into w**e. A great cellar soundtrack!

Sound on.

02/10/2026

SATURDAY W**E TASTING

This week we’re opening two new arrivals from Caminante, made in collaboration with Bodega Albizu in Rioja Alavesa and brought in through Les Caves de Pyrène: one fresh, easygoing Viura and one juicy Tempranillo — both at a very friendly price.

Caminante — Viura 2025
100% Viura from Rioja Alavesa, hand-harvested and fermented with indigenous yeasts, mostly in cement and stainless steel. Crisp, easy-drinking and straightforward: green apple, ripe pear, chamomile, and a clean, refreshing finish.

Caminante — Tempranillo 2024
100% Tempranillo, with mostly destemmed fruit and a little whole bunch, fermented and aged primarily in cement and stainless steel. Bright and juicy, with dark red fruit, a subtle bubble-gum lift, soft tannins, and an easy, approachable finish.

Pop by, taste what’s new, and have a look at what else has just landed on the shelves.

27/09/2026

Meet Nina and Laurence of Les Flâneurs

Nina is from Basel, Laurence from Wales. They met on a harvest in New Zealand and settled in Saint-Romain, where three barrels in 2020 have become forty-odd in 2025. They farm one small parcel of gamay and buy the rest from growers they trust.

Their Aligoté shows the more aromatic and generous side of the variety, which is also something Les Flâneurs push forward in their w**emaking. The Pinot Pinot, a direct-press of both Pinot Gris and Pinot Noir aged in old oak barrels, is a soft and textured w**e, as well as playful alongside different cuisines. Their Bourgogne Rouge is carbonic maceration of fourteen or fifteen days that shows a sensitivity to ripe and complex fruit brought forward by soft tannins with a certain weightlessness.

Now landed in Amsterdam, link in bio for the latest releases.

25/09/2026

SATURDAY W**E TASTING

Our Saturday tastings will also be a chance to open some of the new arrivals landing in the shop. This week: a high-altitude Sangiovese from Umbria, and a fresh, savoury, and delicious Verdicchio.

Tenuta Baroni Campanino — Sassi Rosa 2021
100% Sangiovese from the slopes of Mount Subasio above Assisi, farmed with a biodynamic approach at altitude. Cherry-led and bright, with tomato leaf, integrated tannins, and the grape’s natural acidity keeping it fresh and lifted.

Lorenzetti & Zehender — Verdicchio
A project by Lorenzetti and Zehender in collaboration with Les Caves de Pyrène, with a Verdicchio that leans into the grape’s classic savoury side: lemon, green apple, and white flowers, with fennel, almond, and a gently bitter herbal edge on the finish. Fresh acidity and a saline, mineral feel keep it crisp and great texture to accompany food too.

Pop by, taste what’s new, and have a look at what else has just landed on the shelves.

18/09/2026

SATURDAY W**E TASTING

This Saturday we’re pouring two Sicilian reds from very different soils and corners of the island: one high-altitude and volcanic from Etna, the other sunnier and softer from the limestone-rich Val di Noto.

Vino di Anna — Jeudi 15 2023 ()

A field blend led by Nerello Cappuccio, Grenache and Nerello Mascalese from 70–80-year-old bush vines on the northern slopes of Etna. 2023 was a difficult, low-yielding vintage, but the surviving fruit gave an especially fruit-driven Jeudi 15: red cherry and strawberry, blood orange, white flowers, ripe juicy tannins and a distinctly volcanic mineral edge.

Mortellito — Tuttu 2022 ()

From the Val di Noto in southeastern Sicily, grown on calcareous and clay-limestone soils. Mostly Nero d’Avola with small amounts of Grillo, Frappato, Insolia, Catarratto and Perricone, it’s juicy and fresh with ripe dark red fruit, Mediterranean herbs, gentle tannins and a bright, savoury finish.

Pop by, taste, browse, and maybe leave with a new favourite.

11/09/2026

SATURDAY W**E TASTING

This week we’re pouring the white and red NV from Dario Prinčič: two w**es from Friuli that carry the same macerated, textural language, but land in very different places in the glass.

Dario Prinčič — Bianco NV
Prinčič’s house white, built from the Trebez blend of Chardonnay, Sauvignon and Pinot Grigio, but in a lighter, more immediate expression. Brief skin contact gives texture and grip while keeping the w**e bright and drinkable: citrus peel, orchard fruit, herbs, a little tea-like bitterness and that unmistakable Friulian depth.

Dario Prinčič — Rosso Red Label NV
The house red, made from Merlot, with some sources also listing Cabernet Sauvignon in the blend. Earthy and medium-bodied rather than heavy, with dark fruit, soft structure, savoury depth and enough freshness to keep it moving.

Pop by, taste, browse, and maybe leave with a new favourite.

04/09/2026

SATURDAY W**E TASTING

Rainy weekend reds — this Saturday we’re pouring two Gamays that keep things fresh, but with enough savoury depth to match the grey outside.

Elisa Guérin — Beaujolais-Villages 2024

A 100% Gamay from Beaujolais, with fruit coming from village-level parcels on schist, limestone and granitic sandy soils. Semi-carbonic and raised in concrete, it’s glossy and vibrant: red and black cherry, savoury spice, perfumed aromatics, fine tannins and a fresh, food-friendly finish.

Sylvain Martinez — Rouge Gam 2022 .martinez_w**e

A Loire red from Anjou made from Gamay, with the reds fermented in full tanks to encourage a semi-carbonic profile. Light, juicy and direct, with wild red fruit, fresh herbs, a little peppery spice, zippy acidity and some age-worthy structure.

Pop by, taste, browse, and maybe leave with a new favourite.