We grow nine different grape varieties across 5600 vines, chosen for their early ripening and distinctive flavour profiles, ranging from refreshing hedgerow fruit to ripe peaches and passionfruit. 

Most of our vines are disease resistant hybrids (apart from Ortega, Bacchus and Pinot Noir Precoce). We chose them for their suitability for cool climates, resistance to disease and need for less chemical inputs.

Our approach to making natural wine is regenerative and driven by low inputs, restoring soil health, stimulating microbal life and building plant immunity. We aim to enrich our environment and make vibrant wines, teeming with life, character and terroir.

Our wines are unfiltered, unfined and fermented with indigenous wild yeast. They reflect the wildness of our Welsh hills and are made in collaboration with organic winemaker (and good pal) Mark Smith at Black Mountain Vineyard in Herefordshire.