Lucio/ Wine Shop

12/21/2021

These are the store hours to get your VINO for Christmas week .
HoHoHo 🎅

02/12/2021

Valentine's weekend hours
Friday 12-7
Saturday 12 -7
Sunday 12-7
Get your vino here!
Cheers!!!

12/08/2020

The New Tropic’s Miami Gift Guide

🍷 And speaking of booze, get creative and whet your 21+ friend or family member’s alcoholic whistle with a score from Lucio/Wine Shop. No matter how the end of this year shakes out, a drink could do us all some good — why not make it one from this natural wine store’s affordable array of options?

12/08/2020

12/03/2020

11/06/2020

Bajta Belo 2017
Skin-contact (orange wine) that consists of barrel-fermented and barrel-aged Sivi Pinot (a.k.a. Pinot Gris; 30%), Welschriesling (a.ka. Laški Rizling; 40%), Sauvignon Blanc (20%), and Chardonnay (10%). All are local grape varietals to Štajerska, Slovenia these varieties were spontaneously fermented separately, with 37 days of skin contact, and aged for 2 years on lees in neutral oak barrels. Each grape in this blend has its own voice and together they sing in harmony! The wine is not filtered and may contain sediment.

Kobal Wines (Slovenia 🇸🇮)
Winery from the northeast
Slovenia, near Austrian border, Styria region, situated near the town of Ptuj in Haloze sub-wine region, the wine culture in our town has almost 2000 years of history. We specialize in white wines, which suite our terroir. Producing Sauvignon Blanc, Pinot Grigio, Furmint, Yellow Muscat, Traminer, Chardonnay, Welschriesling,
Blaufrankisch and also blends of white wines.

09/30/2020

Jordi Llorens is an eighth generation farmer who started making wine in 2008 and commercialised his first natural wines with the 2012 vintage, partly encouraged by his near neighbour in the Conca de Barbera region, Joan Ramon Escoda. Where the wines of Escoda bubble with energy, those of Jordi express a pure calm.
He’s based in Blancafort, a small, quiet, ancient village, off the beaten track, and surrounded by hills and forest in the beautiful Conca de Barbera region 15km from Montblanc.
Jordi’s family have been farmers of vines and other crops like almonds, olives and livestock since 1779. Jordi himself has been involved with a passion in sustainable farming initiatives for many years.

He farms around 16 hectares of vines in 6 different locations and produces around 12,000 bottles, mostly native
Parellada and Macabeu, some Garnacha, Cabernet Sauvignon and Syrah, in several different locations around the village at various elevations from 400 to 650m all on basically limestone soils. He practises bio-dynamics in the vineyard and cellar and the results of very visible when visiting his vines where the soils look rich and alive, the vines green and full. The elevations, and proximity to the Mediterranean, mean that hot days are balanced by fresh nights. Jordi lets grasses and flowers thrive in order to promote bio-diversity for soil health, balance in the vineyard, and complexity in the wines.

His cellar was from 2008 to 2017 a garage in the back streets opposite the family home, a tiny space, rammed with several tanks and amphora and barrels, through which we squeezed to taste the wines. In 2017 he built a new cellar replete with 10 underground clay jars mostly used for the white wines and which will bring some new aspects to the wines.

He works minimally in the cellar, using only natural yeasts to ferment and no additives whatsoever, no sulfites, nor processes like filtration. Hygiene is paramount and his wines always express fruit purity, elegance and finesse.

09/16/2020

Costador Mediterrani Terroirs

Costador Terroirs are single-vineyards, organic wines produced from old vines . Mountains vineyards maximum highs of 864 meters. We works with more than 20 grapes varieties . We also preserve the authentic flavour and taste of the juice grapes. The majority of the fermentation is carried out in clay amphorae called Tinajas. The major part of our range are with skin maceration” BRISATS – ORANGE WINES ” . The orange wines are fermented with whole berries with skin contact during 6 to 8 weeks . The final juice is a real & authentic wine with natural taste. We work with autochthon Catalan varieties and another with singular terroirs.

09/03/2020

Labor day mega pack!

Marc Barriot:
Since 2004, Marc Barriot has been working with superb terroir and ancient vines.  His biodynamic methods, including plowing by horse and the near absence of sulfur in the wine making, reward wine lovers with excellent quality and value. 


The Domaine Les Grandes Vignes:
Is located in Thouarcé, offers you its organic AOC wines from organic farming  and  Biodynamics ,   certified AB and DEMETER . 

Sumarroca Brut Reserva is a cava produced by the winery Sumarroca in D.O. Cava. I
s made with selected grapes from the varieties Maccabeu, Xarello, Parellada and Chardonnay.

07/24/2020

New arrivals 💥🇮🇹 1L

LITROZZO BIANCO
2019
Mostly Procanico and Malvasia, with a little Roscetto, Verdello, Petino and Romanesco in the mix too. As always there is just a little skin contact, before a short ageing in vat. A cloudy, vibrant white wine with just the right amount of citrus and spice.

LITROZZO ROSSO
2019
A blend of Sangiovese and Merlot that were destemmed and spent just a few days on skins, before being pressed off to cuve to rest until bottling in spring. With bright, cherry-toned fruit, gentle spice and just a hint of tannin, this is all one could ask for from a vino da tavola.

LITROZZO ROSATO
2019
A gentle maceration of Aleatico, Sangiovese, Merlot and Procanico pressed off to vat for a short élevage. As always this late, delicate wine is a gorgeous shade of pink and gentle scents of flowers and minerals make for an incredibly compelling drink.

06/25/2020

New arrivals!

2018 Cotillion
70% Mourvèdre, 20% Grenache,
10% Syrah

2019 Et Alia
100% Picpoul Blanc

06/19/2020

PT NAT Branco
25% Arinto, 25% Rabigato, 20% Alvarinho, 15% Moscatel Galego, 15% Bical
From 2 hectares of 10-35 year old vines planted on schist and granite soils, the grapes are hand-harvested at the beginning of September 2019, undergo vineyard sorting and whole cluster pressing with no time on skins. Fermentation takes place in stainless steel (6500L) with wild yeasts for roughly four weeks with temperature control. Bottled after first fermentation. Disgorged February 2020; no dosage. Not fined or filtered.

Vinho Branco, ‘Moscatel Galego UIVO’
100% Moscatel Galego
From 1.5ha of 35 year old vines planted to a blend of schist and granite soils. Hand harvested in early September with extensive vineyard sorting, whole cluster pressing with no time on skins. Fermentation takes place in stainless steel (5000L) using ambient yeasts that lasts for approximately seven weeks under temperature control. The wine spends approximately four months on lees, with stirring once a month, and aged in stainless steel for four months. Not fined or filtered.

Vinho Branco, ‘Curtido’
100% Moscatel Galego
From +35 year old vines planted to 2 hectares of schist and granite soil blend. Hand-harvested in September, undergoes vigorous vineyard sorting, partially de-stemmed but not pressed and allowed to macerate for four months. Spontaneous fermentation takes place in cement tanks (5000L) with ambient yeasts and lasts roughly three weeks under temperature control. The wine spends approximately two months on the lees after pressing with no stirring. Aged in cement tanks for six months; not fined or filtered.

Vinho Tinto, "Uivo Renegado"
From +80 year old vines planted on 2 hectares of schist and granite. The more than 25 red and white varietals are hand harvested separately in September and undergo vineyard sorting. The whole clusters macerate for three days, followed by spontaneous fermentation with wild yeasts lasting roughly three weeks in large granite lagars (1000L). The wine spends six months on lees with stirring once every two weeks only at the beginning of aging. Aged for six months in 2-3 year old chestnut oak (225L)(5%) and the rest in cement. Not fined or filtered.

06/02/2020

Justice.

05/31/2020

We chatted with owner of Lucio Wine Shop in Miami, a former wine-and-charcuterie store that is now a natural wine store. Learn about his favorite natural wines, and what Miami customers are buying these days.

05/25/2020

1st interview

https://www.winetraveler.com/miami/miami-natural-wine-store-lucio/?fbclid=IwAR3H4vg6CokOEGeyJgk2JIQZmM-0CGfCYpYQ_SCV8ssQhjxUItbv3Eu5f7I

05/23/2020

BiG fred #3

Zsolt Sütó cultivates 12 hectares of vinesin the village of Strekov, in 🇸🇰Slovakia. The vineyards are located on the terraces of Pohronska pahorkatina, featuring ponds and marshland that creates a unique microclimate. The top layer of soil consists of clay-loam, which lays above the marine sediments, sandstone and limestone veins. Deeper soil layers consist of yellow and blue-gray clay. Zsolt’s fermentation takes place in open-topped barrels with no sulfur and no intervention, he also uses a lot of skin maceration, aging under voile to create naturally strong and stable wines. As of the 2017 vintage. Zsolt was very happy to vinify and bottle all of his wines with zero additions of sulfur.😎
🍇Varieties: Alibernet (a cross between Alicante Henri Bouschet and Cabernet Sauvignon) and Dunaj (cross of Blauer Potugieser and Sankt Laurent)
Vinification Method: Grapes are 🖐hand-harvested and destemmed. The juice is co-fermented in open casks for about 15 days, punched down by hand. The wine is aged in 220-liter barrels for about 3 months. The wine is bottled unfined and unfiltered under crown cap, with zero addition of sulfur.

03/13/2020

The wine Tasting is suspended.
The store will be open same hours
12-7.
But no TASTING.
Be safe!