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The aim of the company is to produce naturally vinified wines, and organic and biodynamic viticulture is a key philosophy. Initially inspired by the minerally Sauvignon Blanc wines of the Loire, they employed techniques such as indigenous yeasts and extended lees contact originally. Skin-fermentation moves towards fully natural, minimal intervention and orange styles are now part of the evolution with 6 months of skin contact, showing a full body with good depth, volume and presence, ripe green stonefruit, gooseberry, smoke, straw,herb, stalk and leaf notes.

Organic, biodynamic, natural yeast.

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14.00 (in)
4.00 (in)
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