Naturavino relaunches with a straightforward and genuine proposal, dedicated to the work of small producers to enhance indigenous grape varieties, with a simple and delicious food proposal.
Naturavino is at Villa Bonelli, the wine bar, already a landmark in Rome’s Marconi neighborhood, has moved a few miles away to a larger venue capable of accommodating the hundreds of labels on the list and a public increasingly interested in natural wine.
Hosts, Massimo Ambra, who has become a sought-after figure in the historic Marconi venue, has been joined by Gino Manfredi, an expert wine communicator. Both passionate about natural wines, through this experience of sharing and conviviality they want to enhance native grape varieties and the work of still little-known winemakers by having their labels discovered by the general public.
The Natural Wine Cellar of Naturvino
Already from the name, the intention is clear: “Naturavino is the synthesis of what we want to propose, only natural wine. The word nature reminds us of the necessary respect for the planet and our search for harmony among people and with the environment, through a selection of ethical wine. – declare Massimo and Gino – We love not only to propose good wines, but also wines made by people we esteem and who work with absolute respect for nature, without any intervention, both in the vineyard and in the cellar, giving back to the wine the characteristics of the grape variety, the territory and seasonality. We go in search of small producers who are still little known despite having the potential.”
The winery is a work in progress, but the goal is clear: to reach a quota of 500 labels, all natural wine, selected through careful scouting among small wineries that work well, enhancing their respective territories and the native grape varieties that distinguish them. To give a few examples, with a bird’s-eye view of the Peninsula, there are many winemaker friends on the map at Naturavino, which privileges Italian wine production: “From Ca’de Zago in Veneto, to Tenuta Belvedere in Lombardy, from Rocco di Carpeneto in Piedmont, to Podere Cipolla in Emilia, passing in Tuscany to Podere Luisa and going down south to Enoz in Campania, Le Quattro Volte in Calabria, to Cantina del Malandrino in Sicily.“
The taproom also follows the hosts’ desire to stimulate the public’s knowledge of natural wines by always offering something new. “It will change frequently,” they announce, “and will be designed to entertain and intrigue, as well as to allow those who do not want to drink more than one glass to also find more important wines.
Besides, wines look to find a “Few, but good” cocktails on the menu that cannot be missed such as Americano, Negroni, and Gin tonic as well as the erGin Tonic version and the Martini, Gino’s great passion.
All this in an industrial environment, designed by architect Andrea Bordi and built by Alessio Antinozzi’s firm, characterized by furnishings made with wood and iron and focused on the two walls finished with rough plaster. Between indoor and outdoor, where a large dehor stands out, there are 60-70 seats, surrounded by bottles. Naturavino is in fact also a wine shop, so you can simply stop by for wine takeout, choosing from their wide selection, or take a break for an aperitif or a pleasant dinner.
On the Menu at Naturavino
The food proposal is based on straightforward and genuine dishes, starting with ingredients sourced as much as possible from local producers: “Naturavino’s proposals are the natural continuation of the wine tasting experience,” say the founders. “The main mission of the kitchen is to be able to harmonize with the room the most suitable pairings for the wines we propose and to be able to enhance their qualities.”
Aside from the Taglieri di salumi e formaggi, there are Crostoni in three variations with pastrami and friarielli, with baccalà mantecato and caramelized onion and with cream of fava beans, speck and pecorino cheese, the Panino con salmone, tartare of both meat and fish, among the Specialties stand out dishes taken from distant but not too distant traditions, such as Gazpacho and Hummus with seasonal vegetables. Cold pappa al pomodoro and pallotte cacio e ova round out the savory offerings, which are counterbalanced by a dessert menu more oriented toward Italian tradition, from Torta Caprese to Babà al rum and Torta ricotta e pears to the classic tiramisu.
Photo Credits: Adriana Forconi