Ever spent a day plucking grapes by hand? Or planting stakes? Or pruning vines? Winemaking—in particular lo-fi, minimal-intervention winemaking — is not for the faint of heart. And we don’t just mean the long hours or the blistering sun, or the centuries-old machinery.
We're talking about
The tenacity you need
to manage finicky fruit day in, day out.
We're talking about
The Endurance required
to see a multiyear project through to completion without throwing in the towel.
We're talking about
The fortitude
it takes
when a rogue fungus can turn months of blood, sweat, and tears into, well, sour grapes.
welcome to the boxing club
A collective dedicated to producing incredible-tasting natural wines from talented, passionate, and fiercely independent winemakers around the world.
That means individuals who prefer
painstaking manual
techniques
techniques
small-batch
yields
yields
The grape’s natural expression
over
labour-saving
industrial processes
industrial processes
large-scale productions
carpet-bombing its subtleties into flat submission
Not all winemakers fit the bill, and it’s easy to see why. Without the crutch of chemical additives—elements that mask the unique character of the grape, the soil, and the season—lo-fi winemaking is more demanding, less predictable, and higher risk. It’s a grind, in other words, and it takes a rare kind of determination to pull it off.
But there’s nothing sweeter than the fruit of our labors, is there? And there’s nothing finer than the joy that, however paradoxically, emerges directly out of the struggle. That, in a nutshell, is how we want each of our wines to be enjoyed: in the sweet celebration of life that grows out of life itself.
issue no.1
For our first edition, we’re excited to release two wines at 3,000 bottles each.
piemonte barbera
The first, a Barbera d'Asti, is a juicy, versatile Piemontese with signature low tannins and high acidity. Grown organically, without pesticides, and made exclusively with natural yeasts indigenous to the grape, our lo-fi Barbera is a true expression of the grape, the soil, and the season in which it was made.
toscana
The second, made in Rosso Toscano style, blends Sangiovese grapes with a bit of local Colorino to produce a Chianti of rare drinkability. Here, too, the grapes have been grown organically and without pesticides, and fermented exclusively with non-artificial indigenous yeasts, to create what we could only call an honest wine: one that captures its origins without distortion or dilution.
