Three wild-fermented releases exploring three different winemaking techniques, and all made with as little intervention as possible.
A bright, clean wine, made in the col fondo style. Col fondo involves the addition of sugar to a base wine, usually something with good deep base flavours which then re-ferments to gain a gentle spritz and is released with the lees still in bottle.
Slowly fermented via wild yeasts in stainless steel. After two weeks in contact with skins, the wine was pressed then aged in tank and old Burgundy barrels for six months before bottling. Expect a complex nose of orange blossom and honeysuckle, with a palate of apricot and dandelion.
A single ferment quartz pink fizz made with chardonnay, pinot meunier pinot noir grapes, wild yeasts and nothing else. Naturally low in alcohol and high in flavour.