The wine is made on the farm under the watchful eye of Daniel Ham. Our approach is one of least intervention, allowing the grapes to express their habitat and for no artificial additions to get in the way of that expression.

The grapes are crushed in a traditional basket press allowing the clear juice to gently flow out over several hours.

The ferment happens spontaneously by the natural yeasts on the skins. The wine is left to mature in barrels and clay amphora, allowing the wine to breathe and develop its own distinctive flavours without the need of added sulphur.

Transfer of the wine is done by gravity, and it is not filtered.
It is paramount for us that the wine should have a depth of flavour to match the acidity, and fill the palate with texture and length.