LAMMIDIA

Davide Gentile and Marco Guiliani grow up as friends in Abruzzo. After going away to university, they returned home and rekindled their friendship over their shared love of wine. They started by going to wine festivals such as VinItaly, the biggest in Italy, but quickly became bored of the wines, which all tasted the same and failed to provoke any kind of positive emotion. One year they happened upon a natural wine tasting not too far away, and everything changed.

Davide and Marco were immediately impressed with the unfamiliar wine because of the vast variety of flavors and the distinct presence of soul. Rather than sales reps pouring at the salon, the winemakers themselves poured their own creations, and Davide and Marco were able to ask questions to their hearts’ content. Soon after, they decided to try their own hands at winemaking. 

Davide and Marco are untrained in traditional winemaking practices. Staying true to their motto, “uva e basta!” (grapes and that’s it), they adhere to a trial and error system and have never used chemicals in their fields or during vinification. Back in 2010, when their first fermentation was struggling, Davide and Marco decided to ask a neighbor for advice to help the process along. She identified some unrest in their winery and proceeded to cast away the ‘mmdia (‘evil eye’ in the local Abruzzese dialect). From then on, they relied on her expertise to annually expel the evil eye and safeguard future fermentations—thus the name La-'mmidia.

With Lammidia’s love for experimentation, their wines are as exciting as ever. Whether it's carbonic maceration, skin-fermented whites, using a clay anfora, or co-fermenting red and white grape together, Davide and Marco are constantly keeping us on our toes--it's nigh impossible to keep track of the endlessly proliferating cuvées that come into the shop before quickly disappearing. At the moment, we have eight different wines, including iridescent rosatos, salty orange wines and a funky fresh red. All pair well with turkey. More details below...

~ Jean-Paul

P.S. Here is a short video showing how to get rid of the ‘mmdia.

Bianchetto / lightly macerated trebbiano / 25
Frekt / lightly macerated pecorino / 35
Moon Tonic / montonico macerated for 1 week / 35
Bianco Anfora / trebbiano macerated for 3 weeks in anfora / 45
Ddubbott / passerino and montonico macerated for 2 weeks / 55
Rosato / montepulciano macerated overnight / 30
Flamingo / a field blend of 10 red and white varieties / 30
Rosh / montepulciano blended with a bit of trebbiano / 25

If you would like to purchase, or have any questions, please reply to this email, or call us at 773-360-8365. You can also continue ordering curated mix-packs on the Online Store. Or just swing on by the shop!