Our wines are sourced from small growers who work sustainably, organically or biodynamically in the vineyard and with minimal interventions in the winery. Much of the farming is labour-intensive, often done with horses rather than tractors, and all of the picking and selection is by hand. Yields, usually from old vines, are low.
Fermentations tend to be with wild yeasts and several wines are made without addition of sulphur dioxide, are unfiltered and unfined. In style the wines tend to be light-to-medium bodied, fresh (even refreshing), savoury and delicious to drink – but even more delicious with food.
The objective is to present wines that most sympathetically reflect the place from which they originate, the nature of the vintage itself and the personality of the grower - in short those wines that encapsulate the notion of Terroir.