Wat zijn de openingstijden?

Maandag 14:00 - 19:30 Dinsdag 10:30 - 19:30 Woensdag 10:30 - 19:30 Donderdag 10:30 - 19:30 Vrijdag 10:30 - 19:30 Zaterdag 10:30 - 19:30 Zondag 13:00 - 18:00

Troppo Giovane Wines

Startpagina
Nederland
Nieuw-Amsterdam
Troppo Giovane Wines

Import of (natural) wines and spirits to NL
Shop open 7/7 in Amsterdam
Curated selections of wines,

29/05/2026

SATURDAY WINE TASTING

New week, new whites coming in from the north of Burgundy — two fresh arrivals from Vini Viti Vinci (Nicolas Vauthier), all about limestone tension, saline lift, and that “wet stone” finish we keep craving.

Vini Viti Vinci — Bourgogne Aligoté Vieilles Vignes 2023
Old-vine Aligoté kept razor-clean: citrus and green apple, a little leesy breadth, and a crisp, mineral snap that makes it dangerously drinkable.

Vini Viti Vinci — Bourgogne Tonnerre 2023
Chardonnay from the Tonnerrois (Chablis-adjacent), where Kimmeridgian/limestone soils give a stony, saline, and brisk, more “wet rock” profile.

Pop by, taste, browse, and maybe leave with a new favourite.

22/05/2026

SATURDAY TASTING

To mark the start of this very welcome heatwave, we’re opening three méthode ancestrale sparkling wines, better known as pét-nats. Cold bottles with plenty of acidity to quench your thirst! Come by for a glass.

Ca’ dei Zago – Valdobbiadene Prosecco Col Fondo – 2024
Traditional col fondo prosecco from the steep hills of Valdobbiadene. Mostly Glera with small amounts of Bianchetta, Verdiso & Perera. A short skin maceration before the wine finishes fermentation in bottle on its lees. Cloudy, dry and salty, with apple skin, pear and a gently bready finish.

Alla Costiera – Bianco Sui Lieviti – 2025
The new vintage of a long-time staff and customer favourite from the Colli Euganei. Glera fermented spontaneously in steel, aged in concrete and bottled on fine lees. Elderflower, green apple, citrus zest and soft, delicate bubbles.

Le Haut-Planty – Nuit Blanche – NV
Méthode ancestrale from Melon de Bourgogne & F***e Blanche in the Loire. Bottle-fermented with no additives or filtration. Fresh and easy drinking, with citrus, orchard fruit and a slight softness on the finish.

Pouring all day from 10:30–19:00.

15/05/2026

SATURDAY WINE TASTING

A colder weekend calls for whites capture that outside-after-the-rain feeling — fresh aromas of wet stones, sea air, and a little leesiness.

Nøvice — “Boutasse” 2022  Jura Chardonnay from the Boutasse lieu-dit in Poligny, rooted in Lias marl; fermented and aged in stainless steel, then bottled unfined/unfiltered with no added sulphur — bright citrus, a distinctly saline/mineral edge, and that cool “marine” precision.

Les Grandes Hermines — 2025 Loire Chenin Blanc made under the Les Vins de la Gabare collaboration (with Nicolas Réau and local growers): organically farmed fruit, native-yeast fermentation, no fining/filtration, and minimal sulphur — textural and stony, with yellow fruit, waxy/floral notes, and a mouthwatering, mineral finish.

Pop by, taste, browse, and maybe leave with a new favourite.

15/05/2026

CA’ DEI ZAGO HAS LANDED

New arrival making Alessandro’s Italian heart beat a little faster — and prompting an exclusive unboxing: a fresh drop of some of the finest Prosecco from the grand cru hills of Valdobbiadene, Ca’ dei Zago ()

The Zago family has farmed these steep terraced vineyards since 1924, working old Glera vines on clay-sandy morainic soils at around 250m altitude. Their Col Fondo is refermented in bottle and left undisgorged: cloudy, alive, textured, and deeply tied to the old ways of Prosecco.

Find them in our shop or at Alessandro’s restaurant () among others.

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14/05/2026

AUVERGNE SNEAK PEEK

A mixed pallet of Auvergnats just landed in our warehouse containing of elixirs behind artful labels from our friends Hannah Fuellenkemper () and Aurélien Lefort ().

01/05/2026

SATURDAY WINE TASTING

With spring sunshine finally showing up this weekend, we’re pouring two Alsace whites — from one of France’s sunniest (and driest) wine regions — that work as proper refreshments in the sun and at the table: aromatic lift, saline energy, and real depth.

Einhart — Alsace Blanc 2024
Théo’s white is Auxerrois-led, with Riesling + Pinot Gris and a touch of Muscat, from cooler parcels near forest edges. Hand-harvested, short cold maceration, then pressed into old oak foudres — bright florals, citrus, a gentle exotic note, and a clean mineral finish.

Pierre Weber — La Commune 2023
A communal snapshot blend (Chardonnay, Pinot Blanc/Gris, Gewurztraminer + Sylvaner), made with indigenous yeasts and low-intervention élevage: 3 days maceration, then a long rest sur lies in barrique. Mineral and saline with yellow fruit, white flowers, and a mouthwatering, faintly bitter twist to close.

Pop by, taste, browse, and maybe leave with a new favourite.

26/04/2026

New Troppo wines are here!

After years of looking for a real house orange, we decided to make one ourselves. In western Sicily, near Alcamo, we found healthy local white grapes grown on calcareous, chalky soils close to the Mediterranean.

The result is our own label project: naturally fermented, approachable macerated wines made for sunny tables, aperitivo hours and everyday drinking.

The first Catarratto was produced in 2024. For 2025, we added Zibibbo, Sicily’s famous aromatic variety. Each grape is vinified separately after destemming, with minimal sulfur, or no sulfur added in the ZeroZero cuvées.

The labels were designed by our friend Emiel Steenhuizen, inspired by old Sicilian symbols and classic Italian wine labels. The little boat marks the ZeroZero wines, a nod to pirates and the freedom of sailing.

Now online:

Troppo Macerato 2025
Crunchy, spicy orange wine with stone fruit and minerality.

Troppo Macerato ZeroZero 2025
No-sulfur-added, crunchy, energetic, wilder and funkier.

Troppo Zibibbo 2025
Fresh, aromatic and salty, with lifted tropical fruit.

Troppo Zibibbo ZeroZero 2025
No-sulfur-added Zibibbo: aromatic, salty, wilder and funkier.
Available now in the shop, online and for all horeca.

Photo: Alessandro , who led the project, showing the first bottle to Niels-Wouter from

17/04/2026

SATURDAY WINE TASTING

This Saturday we’re pouring two Pinot Noirs as northern and southern Burgundy counterparts — one all carbonic glow and spice, the other Irancy’s darker, firmer side (with a little César in the mix).

O2Y — “Pour de Bon” 2022
Made by the O2Y trio (Olivier Guala, Yves Roy & Yoshi Kuroda), cellaring in Poligny, Jura, sourcing Pinot from an old southern Burgundy vineyard in the La Roche de Solutré area and giving it a 5-week, 100% carbonic maceration. Juicy and structured at once: blackcurrant-leaning fruit, silky tannins, and a spicy, energetic line.

Vini Viti Vinci (Nicolas Vauthier) — Irancy “Les Ronsardes” 2022
From two south-facing parcels of ~80-year-old vines in Irancy — Pinot Noir with a touch of César, co-fermented with whole-cluster/carbonic character, then raised in neutral barrels for grip and depth without heaviness. Darker and more savoury: blackberry and cherry, violet, earthy spice, a hint of game, and that firm Irancy finish.

Pop by, taste, browse, and maybe leave with a new favourite.

10/04/2026

SATURDAY WINE TASTING

This Saturday we’re opening two crispy, spring-welcoming, fruit-forward thirstquenchers — one quietly serious Chenin with time on its side, and one aromatic Chardonnay from the Muscadet crew.

Nicolas Arnou — “Murmure” 2020
Chenin Blanc from a mix of parcels (35–55-year-old vines), harvested ripe for aromatics and tension, then aged two years in concrete and two more in bottle before release — made without additives and without sulphur.
The result is long and gastronomic: orchard fruit and gentle waxy depth, with a clean, saline cut and that quietly building acidity that keeps you reaching for the next sip.

Haut Planty — “White Attack” (Chardonnay muscaté)
A rarer, muscaté Chardonnay from Domaine du Haut Planty — fresh, bright and unapologetically thirst-quenching.

Pop by, taste, browse, and maybe leave with a new favourite.

03/04/2026

SATURDAY WINE TASTING
This Saturday we’re pouring two lively Loire reds built on freshness, spice, and easy drinkability.

Thierry Béclair — “La Bête à Bon Dieu” 2023�A blend of Gamay and Grolleau vinified in fibreglass vats, and a beautiful example of why Thierry Béclair is so revered for his reds. Crunchy, light and fruit-driven, but with real depth and ageing potential too — showing ripe fruit, phenolic complexity, and already hints of earth, moss, and stewed fruit. No sulphur added.

Les Vins de la Gabare — “Les Amandiers” Anjou Cabernet Franc 2023�Lifted and sappy, with red and black fruit, hedgerow, florals, spice, and a flicker of red pepper. Lean, crunchy, and immensely pleasurable to drink young.

Pop by, taste, browse, and maybe leave with a new favourite.

Adres

Binnen Dommersstraat 24
Nieuw-Amsterdam
1013HL

Openingstijden

Maandag	14:00 - 19:30
Dinsdag	10:30 - 19:30
Woensdag	10:30 - 19:30
Donderdag	10:30 - 19:30
Vrijdag	10:30 - 19:30
Zaterdag	10:30 - 19:30
Zondag	13:00 - 18:00

Telefoon

+31649431630

Website

http://troppogiovane.nl/

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