OUR STORY

Vino Al Vino wants to introduce you to a different way to enjoy wine, not just as a social beverage but as the best possible companion to food. We are obsessed with quality. We focus on wines that are built with precision, balance, and structure that perfectly express the terroir of a particular region. They add sulphur as little as possible and as late as possible. We simply refer to our wines as real, honest and authentic.

Our wines are artisinally made, following ancestral traditions. They happen to be classified as natural, biodynamic or organic. We are squarely aimed at quality and not the wine category.

Natural wine is made with almost no chemical and minimal technological intervention in growing grapes and making them into wine. At a minimum, all natural wines are farmed organically.

We carefully select only those producers that operate in full respect of the environment, without using pesticides or other toxic chemicals. We believe that the single most important element to a healthy life is to eat and drink naturally. In line with such principles, we have selected wines that are easy to drink and very digestible, without giving up elegance and complexity: this is the most effective way to enhance your sensory experience.

Our producers refer to themselves as vignerons and despise the word winemaker. They see their role as one of assisting the wine rather than “making” the wine.

We strive to work with vignerons that are leaders in their field. Vignerons that obsessed with tradition, passionate about what they do, obsessed with quality and artistry in the winemaking process. Our ideal vigneron is someone that is working to change the status quo, while firmly entrenched in tradition and a firm believer in natural, not because of the marketing power that it holds, but because it is the right way.

Maxim Atanassov

I was probably 4 or 5 years old when I started to help out in my grandparents’ vineyards.

We have number of head trained and pergola style vineyards, high up in the Balkan mountains, in a beautiful place called (Bozhenitsa or Bojenica). At the time I didn’t know any differently but my grandparents were following sustainable, organic and biodynamic practices. No intervention other than pruning and tilling. No irrigation and the vines were left to Mother Earth to turn the sun’s energy into grapes.

In the stone cellar, we were following completely natural wine making practices: nothing added, nothing taken away. The grapes were left to ferment in open bottis with a long skin contact. The wine was unfiltered, racked sur lie and drank young.

I was probably 4 or 5 years old when I started to help out in my grandparents’ vineyards. We have number of head trained and pergola style vineyards, high up in the Balkan mountains, in a beautiful place called (Bozhenitsa or Bojenica).  At the time I didn’t know any differently but my grandparents were following sustainable, organic and biodynamic practices. No intervention other than pruning and tilling. No irrigation and the vines were left to Mother Earth to turn the sun’s energy into grapes.
In the stone cellar, we were following completely natural wine making practices: nothing added, nothing taken away. The grapes were left to ferment in open bottis with a long skin contact. The wine was unfiltered, racked sur lie and drank young.
My past and a chance encounter in 2012 with a like minded Italian sommelier, Federico Peccolo, formed the beginning of a conversation that two years later saw the creation of Vino Al Vino. Vino Al Vino was born out of the desire for natural and artisinal wines with a story to tell. At the time and even now, it is almost impossible to find natural and biodynamic wines in Alberta.
Natural wine is made with no chemical and minimal technological intervention in growing grapes and making them into wine. At a minimum, all natural wines are farmed organically.
In Italian, “vino al vino” stands for something that is simple and clear, genuine and direct. Likewise Vino Al Vino wants to introduce you to a different way to enjoy wine, not just as a social beverage but as the best possible companion to food.
We carefully select only those producers that operate in full respect of the environment, without using pesticides or other toxic chemicals. We believe that the single most important element to a healthy life is to eat and drink naturally.
We strive to work with winemakers that are leaders in their field. Winemakers that are working to change the status quo, that are passionate about what they do, and focus on quality and artistry.

Maxim Atanassov

Andrew Stewart

Andrew started his career in wine after moving to Calgary in 2002, at Bonterra Trattoria, developing a love for Italian wine. In 2004 he traveled to Italy and spent two months immersed in the culture of the vine and the wonderful people cultivating them. Upon returning home he studied with both the WSET and ISG wine education programs, while working dueling retail and restaurant positions for the next 14 years. This culminatied in Wine Director positions at several top venues including Model Milk, Pigeonhole, Anju, and the Teatro Group.

Andrew started his career in wine after moving to Calgary in 2002, at Bonterra Trattoria, developing a love for Italian wine. In 2004 he traveled to Italy and spent two months immersed in the culture of the vine and the wonderful people cultivating them. Upon returning home he studied with both the WSET and ISG wine education programs, while working dueling retail and restaurant positions for the next 14 years. This culminatied in Wine Director positions at several top venues including Model Milk, Pigeonhole, Anju, and the Teatro Group.
Andrew came on board with Vino al Vino to continue growing our portfolio, expanding our producers, and using his extensive experience in a myriad of positions to build a different approach and attitude to wine sales in Alberta. Andrew brings an unending enthusiasm and appreciation for wines of place, authenticity, and realness. Combined with a genuine love for the service industry, and joy of putting wine into glass, Andrew is following his muse.