growers / wine
After the harvest, in the quiet of the cellar
The estate behind the backbone of our wine list. Little intervention, long waiting, and many decisions that never show on the label.
Published 16 April 2026 Written by Aura 1 min read
The yard of a natural wine estate after the harvest
What makes a wine natural?
The winemaker touches it as little as possible. No cultured yeast, no filtering, and barely any sulphur.
[PLACEHOLDER] The interview with the estate goes here. The intake did not name our partner wineries, so this text stands as an example.
Why is it harder to work with?
Because no two vintages are alike, and every year the pairing has to be thought through again.
[PLACEHOLDER] The sommelier’s view.
What is worth tasting from this?
[PLACEHOLDER] The bottles currently on the list.
