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“I have always lived between vines and wine.” – Sergio, good clean winemaker

We first met our wine negotiant Nicola and our good clean winemaker, Sergio in Tuscany during harvest in 2019. We visited vineyards spread over 700 hectares between rivers – Ombrone and Albegna and to the highest peak in Tuscany, Monte Amiata. We fell deeply in love with this land full of well-kept secrets, gentle rolling hills, defined by plots of wheat, scattered with vineyards and olive orchards dotted with sheep. Here and there a farm appears on a hilltop with a view that stretches from Scansano to the Tyrrhenian sea.

On a hilltop farm near the ancient village of Pitigliano close to the sea, in the untouched countryside in the province of Grosseto, Nicola told us about how good clean wine producers focus on quality when tending the vineyard every day. This is when our winemaker Sergio, pointed to and described how good clean wine grapes are grown in a variety of soils and microclimates. It was the perfect spot to see all the vineyards spanning from 150 to 300 metres above the sea level. Sergio said, “The composition of the soil here varies even within the same plot of land and are composed of sand rich in minerals, silt, clay and tuffaceous stone.” Which is why our wines are so clean and delicious.

Our winemaker, Sergio, told us he has, “Always lived between vines and wine.” He was born and raised on a farm in the Scansano village in Maremma Toscana. His father was a winegrower who produced and sold wine directly from their farm. Sergio studied Viticulture and Oenology at the University of Pisa and graduated as a chemist. His first job was in a laboratory doing wine analysis. Next, he gained extensive experience in the production and export departments of a renowned local winery. He became the General Manager of the winery in 2010 and his goal for the past decade has been to implement a strategy that strengthens the winery’s position and fosters its growth in the domestic market and abroad. He says his focus is always on, “Social responsibility and sustainability to reduce the carbon footprint of our wines, and in general their impact on the environment.”

He oversees a large group of 160 small family grape growers and farmers who follow strict organic, biodynamic farming rules throughout the year to grow and harvest the highest quality and most healthy grapes to bring to the winery. He works with them to implement a combination of organic, biodynamic and biodiverse farming and winemaking processes and minimal intervention technology to grow healthy grapes in the vineyard. He says on average, “Each good clean grape grower farms around 3 hectares and having small plots allows our farmers to take care of their vineyards with the attentive care one would dedicate to a rose grove.” He described how the grapes gathered from these small plots are vinified separately and estate bottled.

As we toured the winery, Sergio talked about all the extra care they take in the winery to ensure the characters of the grapes shine through when you taste the wine. He described to us how each grape variety is hand picked following the directions of the agronomist who advises grape growers the best time when to pick the fruits. He said, “This varies regarding the single grape variety, the position of each vineyard and on the climate of the specific vintage.”

Sergio and Nicola told us many stories of how the grape growers spend a lot of time in the vineyard nurturing the vines, to grow the best quality grapes. We learned all about how they listen to nature and react accordingly to the vineyard and grapes day by day, month by month and year by year to do what is best for the vineyard in any given situation. He says his,”Ultimate goal is to bring healthy grapes to the winery to make good clean wines.”

“Marrying tradition with innovation.” – good clean Spumante and spumante rosé winemaker Daniel

Italians take pride in their grape cultivation and are some of the greatest wine artists in the world. Our good clean spumante grape growers bring passion, joy, energy of the land, and knowledge of ancient traditions to create our wines for you. Jon McDaniel, one of the most recognized wine educators and professionals in America introduced us to our wine negociant, Nicola. A professional Wine Taster and Sommelier, raised in a family of winemakers in Italy, who led us to the winemakers who follow organic, Biodynamic, and sustainable farming to make good clean spumantes.

We also met Carlo, the winery manager during our trip to oversee harvest in September 2019. He described our spumantes as, “Dry, direct wines, classic in style with refined simplicity. For people who are sincere and true.” He told us, “Our wines will always be a true friend at the table…and everywhere.” We feel much joy, knowing our wines will not only sparkle on your tongue but also be a universal drink that can be enjoyed by all.

Good clean spumante and spumante rosé are a sparkling blend of indigenous Lambrusco grapes (pignoletto, salaminio, and sorbara) from ancient vines. Made naturally in the town of Carpi, in Modena County. In the Emilia-Romagna region of Italy known as the land of wine and food. Good clean spumante is made in the Emilia appellation and good clean spumante rosé is made in the Modena appellation. Our vineyards are planted in nutrient rich sandy and wet soils among poplars and elms.

Our export manager, Benedetta, told us over lunch that when our grapegrowers cultivate the vines and select and harvest the grapes by hand and when the winemakers do the pressing and the bottling, they literally hope to, “Touch your heart through a glass of spumante.” A beautiful way to think about winemaking.

Daniel, our winemaker, was born in 1990. A farmers son, into a family that has made wine since the 1940’s. He grew up in the countryside, among the vines, helping his grandfather harvest grapes. He studied Viticulture and Oenology at the University of Bologna and began his career at the winery in the quality control department during harvest. He was promoted to cellar man and then to an analyst at the laboratory before becoming the winemaker in charge of bottled wines.

He says his goal is to always, “Make quality, easy drinking wine to pair with special moments.” He strives to make wines that, “Make you want to drink it. Wine that is the first to be finished and then ordered again.” We love his philosophy!

His secret to making our delicious spumante is, “Marrying tradition with innovation.” He reminds us that growing clean, healthy grapes means the grapes will change and evolve from year to year. Each growing season he works to understand and identify the strengths of the grapes features. He focuses completely on, “Determining how to blend the grapes of each harvest together make a perfect wine.”

He told us he, “Offers us and the world a great quality Lambrusco, respectful of the tradition, energy and lightheartedness of the region.” Wines that are, “Genuine and bubbly for every occasion, for toasting and celebrating.”


The only way to know if your wine is clean is to know your winemaker.

We know and work with families of farmers and winemakers that live and breath their soil and love their land. When you buy good clean wine you support over 160 small family farmers who’ve grown grapes as their livelihood for generations. 

Good clean wine is made in a sustainable way with healthy grapes. therefore, little to no intervention is needed to make good clean wine.

Good Clean Wine is made in two beautiful, lesser known wine regions in Italy.

good clean red, white, and rosé are made by grape growers and winemakers using sustainable farming practices and minimal intervention in the appellation of Maremma, Italy, on the southwest coast of the Tuscan wine region. close to the sea, in the untouched countryside in the province of Grosseto, it’s a land of gentle rolling hills, defined by plots of wheat, scattered with vineyards and olive orchards dotted with sheep. here and there a farm appears on a hilltop with a view that stretches to the Tyrrhenian sea. 

good clean spumante and spumante rosé are made naturally in the town of Carpi, in Modena County, in the Emilia-Romagna region of Italy known as the land of sparkling wine and tortellini. good clean spumante is made in the Emilia appellation and good clean spumante rosé is made in the Modena appellation. They are made by passionate winemakers with knowledge of the land and Italian winemaking traditions who cultivate the vines, select and harvest the grapes by hand, and do the pressing and the bottling with hopes of touching your heart through a glass. our vineyards planted in nutrient rich sandy and wet soils among poplars and elms offer a magnificent sight.

Our producers and winemakers spend a lot of time in the vineyard nurturing the vines to grow the best quality grapes. They listen to nature and react accordingly to the vineyard and grapes day by day, month by month, and year by year to do what is best for the vineyard in any given situation. They implement a combination of organic, biodynamic, and biodiverse farming and winemaking processes to grow healthy grapes in the vineyard.

They take extra care in the winery so that the characters of the grapes shine through when you taste the wine.

Social and Environmental Sustainability is our priority.

Attention to the environment and efficiency in the winemaking process allow us to provide delicious, environmentally friendly wine at accessible prices. Our grape growers and winemakers invest in the people who live near and work the land. Social sustainability means safeguarding the region and its traditions during all stages of wine production.

Grapes grown in sustainable ways produce healthy grapes, and then less intervention is needed to make good clean wine.

Our Sustainable farming practices Organic procedures as much as possible, and biodynamic procedures to create happy, healthy, lively soil.

Biodiverse agriculture is farming that implements practices in the vineyard to balance the microorganisms that inhabit the vineyard soil. To create a habitat that is blended with a variety of many other crops: wheat, grass for animal feeds, sunflowers, soy, corn, wild woods, naked/resting fields.

Drones, Infra-red sensors, NIR spectrometers, and microclimatic stations are used throughout the vineyards to collect data to send to our winemakers to help them manage and limit treatments in the vineyard to a bare minimum. These devices read the color of healthy grape leaves and compare all the leaves in the vineyard to gain a better of the grapes and again lower the interventions.

The TERRA SYSTEM is installed in several parts of the vineyards to collect and send data from the vineyard to the winery. The sensor stations measure rain, humidity, sun exposure, air temperature, ground temperature and underground temperature. Bionic leaves developed by the university of Pisa calculate the actual level of humidity on the leaves of the vine. Information is gathered to predict if and when it is needed to intervene in the vineyard which enables us to drastically reduce the number of interventions.

Sexual Confusion instead of spraying chemicals that kill parasites, pheromones are spread to confuse them so that they do not mate and do not spoil the grapes. This reduces the use of chemicals, diesel fuel, and fresh water.

Using only the best grapes

Minimal to no intervention during fermentation and aging process.

Careful yeast selection/using natural indigenous yeast that perform better and provide better quality wines. The right balance of indigenous yeast and stainless steel tank fermentation to show the varietal expressions of the wines. We do not need to use extreme temperature control fermentation, which means less electrical power needed and less pollution.

Our wines do not require added sulfites before and during fermentation. Instead Natural tannins with poli-phoenolic molecules with high antioxidant power are used to protect the wine. It costs way more than sulfites, but we prefer health over cheap.

No citrus added, no micro-oxygenation induced

No coloring, no decoloring

Vegan-friendly No animal-derived substances are used to make the still white, rosé and red. They are vegan, but not certified vegan. The grape juice used to make our sparkling wines are filtered with bentonite (decomposed volcanic ash). On occasion some fish-bone gelatin is used to filter the sparkling wine. While there is no trace of any animal derived product in any of our wines, we do not say that our sparkling wines are 100% vegan.

Sustainable cellar practices that reduce the carbon footprint related to to the production of grapes and wine reduced water consumption and waste water management reduces energy consumption by 30%, using solar energy as much as possible. An Air Mixing vinification system reduces energy used for vinification by 20%. Modern air-conditioning systems minimize the energy needed to heat and cool the winery and offices and windows are designed to reduce the need for artificial lighting. Eco-bottling systems reduce washing water and energy use by 40% and new cup elevators replaced the Stem suction line to reduce energy used by 50%. A central storage warehouse and larger trucks make for fewer journeys reducing gas emissions.

Our wineries received the PEF certification from the European Union. The first EU certification measuring the environmental footprint along the entire supply chain, from the vineyard to the disposal of the packaging. 

They are members of the Programma Nazionale per la Valutazione dell’Impronta Ambientale . The program’s aim is to promote business strategies that foster sustainable development.

In 2015 they received the VIVA Sustainable Wine certification. This program measures the vine-wine production chain based on four elements: territory, air, vineyard and water. Our winemakers collaborate with Università della Tuscia and Scuola Superiore Sant’Anna di Pisa to develop and apply technologies in the vineyard and in the cellar to minimize the environmental impact.

The Good Clean Wine philosophy is to provide the healthier product for the money. We work with wine producers that follow sustainable farming practices focused on lower quantities of grapes in the vineyards, which equals healthy grapes that do not need intervention or to be fixed with chemistry/chemicals.

While our wines are made naturally, we stray from using the word natural to describe our wines because it is a non-regulated term generally used to describe zero-intervention wine.

We do not claim our wines as biodynamic, vegan, or organic because those are all certifications our wineries have chosen not to get. We believe organic and biodynamic procedures are a great guideline to follow. We also know that one solution in nature and winemaking does not work. Nature must be listened to and our grape growers and winemakers react accordingly, day by day, month by month, year by year.


One time we accidentally booked a couple’s bath in Portugal. And tried to drink the bath soak. Let us explain.

When we travel to Europe in search of the best, clean wine, we always incorporate spa treatments, because it’s part of the clean wine lifestyle. Last time we were in Portugal, we visited the Caudalie Vinotherapie Spa at the Yeatman Wine Hotel. (They make skincare out of vineyard grapes—how perfect!) We booked two barrel baths, which is where you soak in fermented wine and essential oils.

The spa therapist took us to a beautiful room overlooking the Douro river and the city of Porto. We were so happy that it didn’t even register that there was only one tub. We actually got in the tub together (thankfully we brought bathing suits) and were taking pictures and enjoying ourselves, that it isn’t until about 20 minutes in (when the therapists start giving us neck massages) that we realize we accidentally booked a couple’s massage bath. Ha!

But the best part has to be when they brought over the wine/oils to pour in the water and we tried to take the glasses from their hands and drink it. Hey, in our defense, everywhere you go in Portugal someone hands you a glass of wine!

We had a blast and obviously didn’t care that we shared a bath, but the moral of the story is, when booking spa treatments always check that they are done separately or together.

We created Good Clean Wine because we are mindful of what we put into and onto our bodies. Applied to drinking, mindfulness can allow us to have a healthy relationship with alcohol. Practicing mindful wine drinking helps us slow down, draw our attention to the moment, and feel at peace.

Grab a glass of Good Clean Wine, get comfortable, and let’s mindfully experience the miracle of fermented grape juice.

Sight: Look at the wine’s color. Is it clear, cloudy or bright?

Listen: Bring the glass up to your ear and listen to the wine. Does listening to the wine help you increase your focus, mental flexibility, and provide stress relief?

Smell: Swirl the glass and smell the wine, thinking about the different aromas (berries, toasty wood, smoke, earth, etc). There is no wrong answer.

Taste: Sip the wine and breathe in some air. Do you taste fruit, oak, or sweet and sour?

Touch: Take another sip and think about how it feels in your mouth…velvety, smooth, light, flat, crunchy, etc.

Feel: What does the taste remind you of? Your last vacation, watching a sunset, a cozy winter night, tubing down the river? Does the feeling reduce your stress?

We’ve just paid attention to all the nuances of the wine in our glasses and now we are meditating WHILE having a glass of wine. Does it get any better than this?

Join us live from our bar cart with special guest Kendra of Lavish Grazing (from her kitchen) for a winter solstice aperitivo hour.

Friday, December 18th, 2020, 4pm/5pm CT/ET on @goodcleanwine Instagram

Gather Good Clean Winter Solstice Mimosa ingredients and Lavish charcuterie board ingredients, both listed below. If you live in Springfield, Missouri you can purchase a Lavish ingredient kit, password: Goodcleanfun

Learn all our spritz and board secrets and slide into a festive Friday night within the comfort of your own home. Hope to see you there!

Lavish Charcuterie Shopping list

Tools: sharp knife & cutting board, small bowl for olives, mustard, honey

Before we start: wash your produce, cut your cucumbers into slices, cut your strawberries down the middle, leave the greenery on, slice your apple

Cheese: brie, cranberry & cinnamon flavored goat cheese, gouda, white cheddar

Sliced charcuterie meats: prosciutto, Genoa salami, cured sausage

Fruits and vegetables: cranberries/sugar coated cranberries, Fuji apple, grapes (we prefer red and purple), blackberries, blueberries, strawberries, small tomatoes (colorful variety, plain red ones will work also), cucumber (mini or regular sized), olives or stuffed olives

Other items: nuts and dried fruit of your choice (we like to use walnuts and dried cherries, dried apricots, dried pineapple slices, dried orange slices, almonds, mixed nuts. Just to give you a few ideas.)

Jam of your choice: (we use fig, plum is also nice this time of year) Mustard of your choice (we use a stone ground or spicy mustard)

Garnish: Rosemary, Thyme, Sage, or Mint

Crackers: a variety pack, crisp flatbreads, or a small loaf of French bread

for us, wine is the main event at thanksgiving, but we can’t wait to eat all. the. food. Stretchy pants, on!

celebrate making it through this intense year by popping open good clean spumante. it pairs perfectly with:

caramel apple baked brie appetizer

ingredients: 4-6 ounces brie cheese with rind cut off
10 ounces 1/2 a can apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel
1 can of crescent roll dough, rolled out into one sheet
1 tablespoon butter melted, pinch of cinnamon for garnish

instructions: preheat oven to 350F. place crescent roll dough on a cookie sheet sprayed with nonstick spray. place brie in the middle of the dough. top brie with apple pie filling, pecans, and caramel. take the ends of the dough fold to cover the brie. pinch the dough together to seal. don’t worry if it’s not perfect. brush top of dough with melted butter and sprinkle with cinnamon. bake for 20 minutes or until the crescent dough has browned and is cooked through. remove and serve with apples, crackers, graham crackers, or toasted bread.

good clean rosé will pair with everything you serve, including turkey, stuffing, green beans, cranberry sauce, sweet potato casserole (the kind topped with marshmallows). it also goes great with pizza, if thanksgiving just isn’t your thing.

dry and versatile, good clean white is a perfect balance of fresh floral aromas and citrus flavors. it’s a memorable party guest because it’s easy drinking, interesting, high quality wine that’s easy on the wallet and pairs perfectly with turkey and sweet potatoes. 

crowd friendly, affordable, versatile good clean red pairs well with turkey, gravy, sauces, and roasted vegetables. we are going to pair it with:

crockpot turkey meatballs in cranberry sauce

ingredients:2 lb bag frozen pre-cooked turkey meatballs

12 ounce bottle chili sauce

14 ounce can jellied cranberry sauce

2 tablespoons orange juice

1 tablespoon brown sugar

1 tablespoon chopped parsley

instructions: place the cranberry sauce in a bowl and microwave at 45 second intervals until just melted.
whisk in the chili sauce, orange juice and brown sugar; stir until mostly smooth. place the meatballs in a slow cooker and pour the sauce over them. cook for 4 hours on low then serve, topped with parsley if desired.

toasting to friends, family, and health is more important than ever this year and we are going to finish this with sparkling rosé and dessert. wine is a memorable and refreshing complement to pumpkin pie. light and crisp good clean spumante rosé balances the sweet and spice.

pumpkin pie bites


1 pkg (14 oz) refrigerated pie crusts (2 crusts)

1 cup solid pack pumpkin (not pie filling)

1/3 cup evaporated milk

1/4 cup sugar

2   eggs

1 tsp ground cinnamon

1 tsp pumpkin pie seasoning

whipped topping 

2 1/2 inch round cookie cutter

mini muffin pan

directions: preheat the oven to 375°F. unroll the pie crusts and cut out 24 small rounds with a 2 1/2 inch round cookie cutter. spray mini muffin pan with nonstick cooking spray and gently press the rounds into the wells of the pan. in a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, and cinnamon. evenly distribute the filling among the pie shells. bake for 20–25 minutes, or until a toothpick inserted into the filling comes out clean and the crusts are golden brown. carefully remove the pies from the pan and cool them completely. top the pies with whipped cream and serve.

we wish all the good things in life be yours in abundance now and throughout the coming year. be sure to take a pic, post, and tag @goodcleanwine we want to see your pairings!

Because Good Clean Wine is minimal intervention, each year’s vintage will smell, look, and taste slightly different from the year before. ‘Tis the joy of clean wine—experiencing the nuances and personalities of each harvest.

Here, sommelier Darin Link and makeup artist Emily Edgar compare Good Clean Red 2018 to 2019 in a side-by-side tasting. Which year will emerge victorious? Watch below and see.


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