During harvest, Paul and Willy work tirelessly to pick grapes at the perfect ripeness to achieve a fresh, balanced style of wine they have become renowned for. They farm organically and do everything as naturally as possible in the cellar, vinifying without temperature control using indigenous yeasts. The reds macerate for around 10-15 days - many left untouched to create a fruiter style. The wines are aged in old barrels (never new oak) to showcase the fruit. There is no bâtonnage for the whites but they do like the texture and acid created by keeping the juice on its lees.

Production is small and allocations are very limited. Contact us to get on the mailing list!