our story
Using a combination of old world traditional practices and modern techniques we aim to nurture and craft natural wines that will express the purity of the environment they are grown in.
This is achieved by careful fruit selection, gentle handling and minimum intervention throughout the winemaking process.
The fruit is hand-harvested, 100% destemmed and lighlty crushed before entering the fermentation tanks. The must then cold soaks for a couple of days before a long slow fermentation begins. The skins are hand plunged 3-4 times daily over the primary fermentation.
Post-fermentation the wine is aged between 12-24 months in the best quality French Oak Barriques before being bottled with no filtration.
