Discover a healthier way to wine

Simone, Alessio and Fabio Cecchetto, the three brothers who run the Ca’ di Rajo winery in Veneto, the historic home of Prosecco, are quite the innovators. Chief among their innovations is the Bellussera vine training method, which elevates the vines 4m off the ground allowing food crops to be grown underneath.

This wine is a Prosecco the way Prosecco used to be made – fermented naturally in the bottle instead of a giant industrial tank. A crisp yet juicy sparkling wine with aromas of mandarin and green apple with some bitter lemon undertones.

Drink it very cold as an aperitif or with light vegetarian dishes.

Diane Cauvin did a big tour of France’s wine regions before taking the reins of this estate in the South-West of France, just north of Toulouse. Here all efforts are made to preserve the soils and rare vines growing in it by farming biodynamically and holistically.

This wine is made from a grape called Négrette, a very rare variety virtually non-existent outside of the tiny sub-region of Fronton. Light and ethereal, with aromas of raspberries and blueberries on the palate and a distinct scent of violets, coincidentally the emblematic flower of Toulouse.

For authenticity points, drink this with cassoulet or a stew with a similar soul.

Sometimes a wine is more than a wine, it’s a movement. At least that’s what this wine represents for winemakers Yoko and Andries Mostert in WA’s little-known Denmark region. A movement towards fun, juicy wine that doesn’t take itself too seriously.

A blend of mostly Vermentino and Sauvignon Blanc, the wine simply jumps out of the glass. It’s incredibly vibrant and refreshing with aromas of Meyer lemon and pineapple with some welcome texture due to limited skin contact.

This can and should be drunk on a warm, sunny day along with whatever light snacks are around.