Vineyard - fruit was grown within a stone’s throw of the swell at Jan Juc. Conventional farming.

Winemaking - Whole bunches pressed to tank for fermentation by wild yeast. After 10 days the wine was chilled and racked then bottled. This wine is made using the méthode ancestrale which means the carbonation is achieved by capturing the ferment before it is finished, and there is no disgorging. The lees settle, but it'll be cloudy once you open it.

Vegan friendly.

Wild yeast fermented, unfiltered and unfined. No adds apart from sulphur.