Both wines were fermented using only Natural Yeasts (indigenous to the vineyards), in French oak barrels. Minimal intervention is key to our philosophy of wine making, resulting in wines that are more expressive of their true identity. The flavours, colour, aromas, textures and freshness are all a result of the immense care and attention adhered to them in the vines and the cellar. Here, we believe two strict principles apply:

Vineyards: Great wine is made in the vineyards, not in the cellar.

Cellar: Less is more. Less intervention equals more quality.