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Maui Natural Wine Join us twice a month for biodynamic w**e events at Pauwela Beverage Co.

A little magic, a little mischief, and a whole lotta natural w**e.Join us for Hallow**e Club: a mystical little market o...
10/06/2026

A little magic, a little mischief, and a whole lotta natural w**e.

Join us for Hallow**e Club: a mystical little market of tarot, tattoos, vintage costumes, hair sparkles, sourdough + live music. 🖤🔮

October 18 · 4–6PM · Pauwela Beverage Co.
Costumes encouraged. Witches welcome. No tickets, no reservations.

Presented by Maui Natural W**e.

Tenute Dettori “Renosu” Rosso NVSardinia, ItalyThe Ghost Towers of Romangia 👻Out on the far northwest tip of Sardinia, h...
10/04/2026

Tenute Dettori “Renosu” Rosso NV

Sardinia, Italy

The Ghost Towers of Romangia 👻
Out on the far northwest tip of Sardinia, hills curve into an amphitheater facing the sea. Scattered over the island are thousands of nuraghi, stone towers built by a Bronze Age people who left no writing behind. Nobody fully knows what they were for. This w**e is named for their land: Terre dei Nuraghi.

The Dettori family has farmed these slopes since the 1800s. Today Alessandro Dettori runs things like a keeper of old secrets. He plants only ancient Sardinian vines, farms biodynamically (following the moon, the seasons, and the life of the soil), and doesn’t care much about trends. Every bottle carries a back-label “warning”: no added yeasts, no enzymes, no synthetic anything. His motto: my w**e is made only with grapes.

The grapes: mostly Cannonau, the island’s signature red, and some say part of why Sardinia has so many people living past 100. It’s joined by Monica and Pascale, a rare grape you’ll almost never see outside Sardinia. They ferment in concrete and are bottled with no fining, no filtering, and no barrels.

What we tasted: This one’s a forest floor at midnight. There’s pine and rosemary, a musty cellar note, and mushrooms and damp earth, with a tingle on the tongue that makes it feel alive. It’s funky, wild, and a little witchy.

Serve it CHILLED. Seriously. Twenty to thirty minutes in the fridge wakes up the herbs and tames the funk.

Pair with: mushroom risotto, roasted root veggies, kalua pork, rosemary lamb, or a bowl of popcorn and a scary movie.

Vittorio Bera “Arcese” Vino Bianco 2024Canelli, Piedmont, ItalyThe Knights’ Vineyard 🗡️In 1785, the Bera family’s ancest...
10/04/2026

Vittorio Bera “Arcese” Vino Bianco 2024

Canelli, Piedmont, Italy

The Knights’ Vineyard 🗡️
In 1785, the Bera family’s ancestors bought part of their land from the Knights of Malta, the centuries-old order of warrior-monks. More than two hundred years later, the family still farms that hillside in Canelli. Beneath the town’s streets run the cattedrali sotterranee, the “underground cathedrals.” These are candlelit w**e tunnels carved deep into the hills, and they’re now a UNESCO World Heritage site.

The Beras were the first family in Canelli to bottle their own w**e. Their vineyard has never seen chemicals, and it’s certified organic today. Wildflowers, herbs, and legumes grow wild between the rows.

“Arcese” is a mash-up name: Arneis + Cortese. It’s a true field blend, meaning the grapes grow all mixed together in the vineyard and get picked and fermented together, like a potion. Arneis (whose name roughly means “little rascal” in Piedmontese dialect) and Cortese lead, with Favorita, Vermentino, and Sauvignon Blanc joining in. The juice ferments with wild yeasts in concrete with no added sulfur. It’s bottled unfiltered with a touch of sugar left, so it finishes fermenting inside the bottle. That’s where those tiny bubbles come from.

What we tasted: On the nose you get pear, white peach, and a floral lift. It’s loaded with tiny bubbles but isn’t really fizzy, just a little bite. It’s playful and bright, the good witch to the red’s dark forest.

Serve cold. Pour gently, and let it breathe a minute if it’s shy.

Pair with: poke, fish tacos, soft cheeses, herby pasta, or sipped on the lanai at golden hour.

September w**es by Salvatore MarinoW**emaker Salvatore “Turi” Marino comes from five generations of w**e farmers in Pach...
09/06/2026

September w**es by Salvatore Marino

W**emaker Salvatore “Turi” Marino comes from five generations of w**e farmers in Pachino, on Sicily’s far southeastern tip, where his father and grandfather made bulk w**e sold by the barrel. After a decade learning the craft at large w**eries in California, Puglia, and Sicily, Turi came home in 2017 to start something entirely his own, farming a small polycultural estate with his wife Stefania on land near her family’s. He works his vines by hand, follows the lunar calendar, and grows olives, citrus, grain, and carob alongside the grapes - a farm built on balance rather than yield. His labels carry that same personality: bold, Futurism-inspired graphics that nod to early-20th-century Italian art, instantly recognizable on the shelf and just as playful as the w**es inside.

Eloro Pachino Nero d’Avola Turi 2025A field blend of Nero d’Avola with a touch of Pignatello, grown on clay-limestone so...
09/06/2026

Eloro Pachino Nero d’Avola Turi 2025

A field blend of Nero d’Avola with a touch of Pignatello, grown on clay-limestone soil laced with marine fossils just a few kilometers from both the Ionian and Mediterranean seas. Hand-harvested and fermented spontaneously in stainless steel with only a short maceration, then aged in concrete, it comes out bright, fresh, and easy-drinking rather than heavy. Look for dark cherry, black fruit, and a distinct briny, olive-like edge - a true taste of Pachino’s coastline. Its label carries the same bold, retro-Futurist stamp as the Bianco, marking it unmistakably as a Turi w**e.

Terre Siciliane Bianco Turi 2024Made from 100% Catarratto, a Sicilian white grape Turi’s grandfather insisted was the tr...
09/06/2026

Terre Siciliane Bianco Turi 2024

Made from 100% Catarratto, a Sicilian white grape Turi’s grandfather insisted was the true grape of Pachino long before Grillo took over the region. The w**e sees a five-day skin maceration and spontaneous fermentation with native yeast before resting in concrete, giving it an amber, orange-w**e character with rustic texture. Expect salted lemon, ripe nectarine, and a grippy, savory finish shaped by Pachino’s hot sun and constant sea wind. The label’s graphic, sun-bright design mirrors that intensity.

Arnaud Combier — “Vents Contraires” 2025If “Premières Gouttes” is Combier playing the classics, “Vents Contraires” (“con...
08/01/2026

Arnaud Combier — “Vents Contraires” 2025

If “Premières Gouttes” is Combier playing the classics, “Vents Contraires” (“contrary winds”) is him cheerfully breaking the rules — same partnership, totally different spirit. This is a skin-contact white (an “orange” w**e) made from Soreli, a genuinely rare and nerdy grape: a modern disease-resistant crossing descended from Friulano, developed in Italy’s Friuli region. Because Soreli is naturally resistant, the vines need virtually no treatments in the vineyard — a quietly radical, low-intervention choice that’s the whole point of the cuvée’s name. The grapes are de-stemmed and fermented with native yeasts in concrete, with time on the skins that pulls out a glowing golden hue and gentle texture without heaviness. The w**e lands somewhere exotic and grounded at once: orange blossom, candied citrus and lemon peel, apricot and yellow peach, a whisper of toasted nuts and dried herbs, all carried by a bright, almost saline acidity that keeps it lively and quenching rather than ponderous. Light on its feet and built for energy over richness — serve it well-chilled and it’s a brilliant, conversation-starting summer pour for the orange-w**e curious.

Arnaud Combier — “Premières Gouttes” Beaujolais-Villages 2023Arnaud Combier is one of the genuine veterans of southern B...
08/01/2026

Arnaud Combier — “Premières Gouttes” Beaujolais-Villages 2023

Arnaud Combier is one of the genuine veterans of southern Burgundy’s natural-w**e scene — he studied viticulture, worked at the legendary Domaine Valette in the Mâconnais and at Colbois in Chablis, then returned to his grandfather’s vines in 1998 to chase the most natural w**es he could make. For over a decade he didn’t just farm; he taught neighboring growers how to convert to organics. “Premières Gouttes” (literally “first drops”) was the inaugural w**e of his collaborative project with François de Nicolaÿ of Chandon de Briailles and the maverick w**emaker Jeff Carrel. It’s 100% Gamay from roughly 60-year-old, hand-harvested, certified-organic vines planted in Beaujolais’ signature pink granite — the decomposed-granite soils that have suited Gamay perfectly ever since the Duke of Burgundy famously banished the grape south in 1395 to make room for Pinot Noir. Fermentation runs 7–14 days with indigenous yeasts in concrete, no additions of any kind, then a short rest before bottling. The result is everything good Gamay should be: fresh, expressive red fruit with little flickers of black pepper and juniper, a juicy round palate, and a finish of licorice and blackberry. Serve it with a slight chill — it’s the ultimate easy-drinking summer red.

Natalino del Prete — Vino da Tavola Rosso “Anne” 2022This one is about as soulful and old-school as natural w**e gets. N...
07/03/2026

Natalino del Prete — Vino da Tavola Rosso “Anne” 2022

This one is about as soulful and old-school as natural w**e gets. Natalino del Prete farms roughly 11 hectares in the Salento, the heel of Italy’s boot in Puglia, where his family has worked the land for three generations — quiet man, bright blue eyes, farming organically since 2004 alongside his daughter Mina. The w**e is named for his wife, Anne, and it’s 100% Negroamaro from gnarled alberello (bush-trained) vines that are around 70–75 years old, rooted in red clay. This is zero-zero w**emaking: spontaneous fermentation with native yeasts in steel, no chemical fining, no filtration, and effectively no added sulfur — Natalino’s philosophy is simply “I follow nature, and every year my w**e comes out different.” There’s a great bit of folklore baked into this corner of Puglia, the ancient Terra dei Messapi of Magna Graecia: local legend holds that Aleatico, another grape he grows, was the very w**e Ulysses used to lull the cyclops Polyphemus. The Negroamaro itself (“black-bitter”) delivers ripe dark plum, dried red fruit, licorice, and a warm, savory spice with that characteristic gentle bittersweet edge. Round, generous, and honest — a chillable summer red if you give it 20 minutes in the fridge.

Tenuta La Viola — “Bolleggio” IGT Forlì Bianco Frizzante 2023Tucked into the rolling hills of Bertinoro in Emilia-Romagn...
07/03/2026

Tenuta La Viola — “Bolleggio” IGT Forlì Bianco Frizzante 2023

Tucked into the rolling hills of Bertinoro in Emilia-Romagna, with the Adriatic on one side and the Tosco-Romagnolo Apennines on the other, the Gabellini family has farmed this land since 1962 — today it’s Stefano Gabellini and his mother Lidia at the helm, certified organic since 1999 and working biodynamically since 2018. “Bolleggio” is their carefree w**e, born simply from the desire to make something joyful rather than serious — a true ancestral-method pétillant naturel. The clever trick here: a portion of the fresh must is frozen at harvest, then dropped back into the w**e before bottling to kickstart a natural secondary fermentation in the bottle, with no added sugar or commercial yeast. It refines on its own for at least four months. The soil tells the story in the glass — a complex weave of clay, limestone, and ancient marine sediments (think fossilized shells and sand from when this was seabed) that gives the w**e its zippy minerality and citrus snap. Expect a vertical, bone-fresh bubble with bright lemon-lime and a saline, almost balsamic lift. Pure summer-porch material, served cold at around 46°F.

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375 W. Kuiaha
Haiku, HI
96708

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+18086333563

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