Our aim is to represent wines that most sympathetically reflect the place from which they originate, the nature of the vintage itself and the personality of the grower, encapsulating the notion of terroir.
Our winemakers are small, artisanal growers who work organically or biodynamically in the vineyards, with the minimal intervention in the winery.
Much of the farming is labour-intensive, often done with horses rather than tractors, and all of the grapes are picked and selected by hand. Yields, usually from old vines, are low. Fermentations are made with wild yeasts and most of these wines are made without addition of SO2 (Sulphur dioxide), unfiltered and unfined. In style, the wines tend to be light to medium bodied, fresh, savoury and delicious.